Ingredients
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50g dry soy mince
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1 vegetable stock cube
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2 tbsp ground flax seed
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½ red onion, diced
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20g chopped fresh mint leaves
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1 can of chickpeas
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50g frozen peas
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1 tbsp soya sauce
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1 tbsp smoked paprika
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2 tbsp tomato puree
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1 tsp garlic powder
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1 tsp marmite
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30g plain flour
Method
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Preheat oven to 180C.
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Put the soya mince into a bowl, crumble in the stock cube and pour over 150ml of boiling water, in a separate bowl place the flaxseed and add 6 tbsp tap water and stir. Put these bowls to the side to allow them to soak up the water.
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In a large mixing bowl add the drained can of chickpeas, mash well with a fork or a potato masher until most of the chickpeas have been mashed. Then stir in all of the remaining ingredients, including the mince and flaxseed. Mix well.
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Form the mixture into burger patties with your hands and fry in a non- stick pan with 2-3tbsp of vegetable or sunflower oil. Fry each side for 4 minutes each. They hold their shape best if you pack them tightly and make them thick and not too wide, take care when flipping. Makes 6-8 burgers depending on their size
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Pop into the oven for 20 minutes.