Veggie Patty Sandwiches
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
6
- For the buns
- 1 cup warm water
- 1 tsp Cider vinegar
- 4 eggs
- ¼ cup olive oil (plus extra for brushing)
- 2 cups Brown rice flour
- 1 cup Tapioca flour
- 1 Tbsp active dry yeast
- 1 Tbsp xanthan gum
- 1 ½ tsps salt
- 2 tsps sugar
- For the burgers
- 6 Tbsps olive oil
- 1 carrot (finely chopped)
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 cups canned Kidney beans (rinsed & drained)
- 2 Tbsps toasted slivered almonds
- 1 Tbsp chopped rosemary
- 1.333 cups cooked Rice (brown or white)
- salt
- peppers
- To serve
- 1 Cucumber (peeled and grated)
- 1 ½ cups Soy yogurt
- 2 Tbsps lemon juice
- 2 cloves garlic cloves (finely grated)
- ½ Tbsp chopped mint
- Lettuce
- Tomatoes
Preparation steps
1.
For the buns: Line a baking tray with non-stick baking paper.
2.
Mix together 175ml| 3/4 cup warm water, vinegar, eggs and olive oil in a mixing bowl.
3.
Combine the flours, yeast, xanthan gum salt, and sugar. Add to the egg mixture and beat for 2 minutes. Add a little more warm water if it is too dry. The dough should be very soft and sticky but not runny.
4.
Spoon generous spoonfuls of the dough apart onto the baking tray. Leave to rise in a warm place for 30 minutes.
5.
Heat the oven to 200°C (180°C fan), 400°F, gas 6.
6.
Brush the top of the dough very lightly with olive oil.
7.
Bake for 12-15 minutes until browned. Place on a wire rack to cool.
8.
For the burgers: heat half the oil in a frying pan and gently cook the carrot, onion and garlic for about 5 minutes, until softened.
9.
Add the kidney beans, almonds, rosemary and rice and mash together. Season to taste with salt and pepper and leave to cool a little.
10.
Shape into patties and chill for 1 hour.
11.
the remaining oil in a frying pan and cook the burgers for 3-4 minutes on each side until golden.
12.
Put the grated cucumber in a tea towel and squeeze out the excess liquid.
13.
Combine the drained cucumber with the yoghurt, lemon juice and garlic and put into a serving bowl. Sptinkle with mint.
14.
Put the lettuce on the split open rolls and put the burgers on top. Serve with yoghurt dip and tomatoes.
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