Recipe: Stems-and-all green burger
(MAKES 6 PATTIES)
- A handful of spinach
- A handful of rocket
- ½ a bunch coriander (stems and all)
- ½ a bunch of dill
- 1 garlic clove, thinly sliced
- 1 x 200g can of chickpeas, drained
- 1 x 400g can cannellini beans
- 70g peas
- 130g chestnut mushrooms
- 100g oat flour (or any other flour you have)
- 2 tbsp extra virgin olive oil
- Cayenne pepper
- Dried parsley
- Salt and pepper
For the flax egg
- 1 tbsp ground flax seeds
- 3 tbsp water
- Burger buns
- Crisp lettuce
- Sliced tomato
- Red onion
- Cheese sauce
1 In a food processor, on a low speed, pulse your spinach, rocket, fresh herbs and garlic for 20 seconds into a paste-like consistency. Add your chickpeas, beans, peas, mushrooms, flour and extra virgin olive oil and pulse again until you have a rough paste. Preheat your oven to 200°c.
2 In a separate bowl, make your egg by mixing the flaxseeds with the water and whisking with a fork for one minute. Allow this to sit for five minutes to coagulate, then add your flax egg to the paste in the processor and blend. Transfer the mixture to a large bowl and mix in the spices, using your hands and making sure everything is evenly combined.
3 Shape the mixture into six small burger patties and place them on a baking sheet. Bake for 15–20 minutes, or until the edges start to crisp and brown.
4 Serve on a bun, with the lettuce, sliced tomato, red onion, cheese sauce and homemade chips.
More Plants, Less Waste by Max La Manna is out now (£20, Yellow Kite)