Recipes

Veggie Burger Patties

Start a pot of salted water (1 tsp salt) boiling.

Mince as fine as you can:

• 2 cups onion (or just use 1/2 cup dried onion flakes)

Then finely mince the herbs (or used dried herbs):

• 1 tsp marjoram (or 1 Tbsp oregano)
• 1 tsp thyme
• 1 1/2 tsp sage (2 whole sage leaves)

Use a spice grinder (or blender, or food processor) to powder:

• 1/4 cup dried tomatoes (or tomato powder)
• 1/2 cup dried zucchini (we dehydrate this from about 40 ounces fresh)
• 2 Tbsp roasted pumpkin or sunflower seeds

Mix the onions, herbs, and powders together in a bowl along with:

• 22 ounces garbanzo bean flour

Add into the mixture:

• 1 cup nonfat yogurt (substitute with 1 cup of water to be dairy-free)
• 1 cup olive oil

Mix until moist throughout.

Scoop into 1/4 cup patties, using olive oil to prevent them sticking to hands. The patties will be about 1 to 1.25 cm thick.

Partially cook the patties by dropping them into the boiling salted water. Cook for 4 to 5 minutes, until they float a little. Drain thoughroughly and dry on a cooling rack.

Either grill or fry the partialy cooked patties, or freeze them for up to six months.