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You can make a veggie burger out of almost anything if you know how to flavour it properly — here, some key spices plus onion and garlic make these nutritious hemp seed patties sing!

You will need

Serves 4

  • 1/4 cup hemp seeds
  • 1 x 420g can chickpeas (with 40ml of the liquid)
  • 3 tablespoons chickpea flour (or hemp flour or plain flour)
  • 1 teaspoon cumin seeds
  • 1 garlic clove, roughly diced
  • 1/4 brown onion, diced
  • 1 teaspoon coriander powder
  • 1 teaspoon each salt & pepper
  • 40ml extra virgin olive oil

To serve

  • 2 tomatoes
  • 1/2 brown onion (reserved from the onion used in the patty)
  • 1/2 head iceberg lettuce
  • 4 bread buns (gluten-free if required)
  • 50g cultured oat butter (or plant-milk of choice)
  • 100ml rose harissa paste
  • Plant-based mayonnaise

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15 mins to prep

  1. Step 1

    Add the hemp seeds, chickpeas, chickpea flour, cumin seeds, garlic, onion, coriander powder salt and pepper to a bowl and with a masher, mash to a paste.

  2. Step 2

    Divide the mixture into 4, and using wet hands shape the mixture into 4 patties, place on a baking tray lined with baking paper and lightly oiled.

  3. Step 3

    Heat 40ml of vegetable oil in a large, nonstick frying pan, on medium-high heat. When the oil is hot gently place the hemp burgers in the pan and press lightly with a spatula. Cook on each side for 5 to 10 minutes, turn and repeat for an extra 5 minutes.

  4. Step 4

    Meanwhile, slice the tomato, the rest of the onion, and some lettuce leaves. Slice the buns in half and spread the insides of the rolls with oat butter. Remove the burgers from the pan and place the buttered buns down to toast for a minute while the burgers rest.

  5. Step 5

    Once toasted, layer the buns with some rose harissa, plant-based mayo, the hemp seed patty, onion, lettuce, tomato and of course, your bun tops!

Recipe: Simon Toohey

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