I posted the basic burger bun recipe yesterday and will continue with filling those buns today. This time I made the veggie burger patties from dried ground peas. The texture of the peas is not fully pulverised, but small crunchy bits, so it binds well into a burger patty and is easy to handle. The ground peas are also rich in protein and full of pea taste.
1 cup dried ground peas
1 large leek
15 g butter
4 tbsp flour
1 tsp salt
½ tsp ground black pepper
1 tsp parsley
½ tsp paprika
Vegetable oil for frying
Boil three cups of water and set to side. Put the ground peas into the water and leave in the pot under the lid for 30 minutes. Drain them after this and let cool.
Cook the finely chopped leeks in the butter until soft. Season them with salt, pepper, parsley and paprika.
Combine the leeks with the ground peas and add about four tablespoons flour. The amount of the flour depends on the moistness of the dough, add as much as you need for a firm mix. If you have difficulties to make a firm mix, add an egg and little more flour, and that should do the trick.
Shape burger patties of the mix and fry them in vegetable oil on both sides until cooked.
Serve them in the burger buns with tomato slices and watercress.
This post in three parts will continue tomorrow, but there are already spoilers on some photos of what lies ahead. Can you guess what it is? See you later!