This recipe is adapted from one of the Hare Krishna recipe books. I'm pretty sure it was originally vegan anyway, bless them, but I added some stuff for extra deliciousness.
These babies can certainly be eaten on buns, with a bit of ketchup and mayo and mustard, some fried onions, some sliced tomato, lettuce, beetroot, avocado... god I'm hungry. Or, if one can't deal with the idea of eating bread (that was me) One could serve it with bean salad and a roast veggie stack. DEEE-LICIOUS.
Ingredients:
One cup of COOKED brown rice (or, about a quarter cup of brown rice cooked according to packet instructions to make a cup of cooked brown rice)
One can of brown lentils (400g)
One carrot, grated
Half a zucchini, grated
One onion, chopped finely
One and a half cups of breadcrumbs
Half a cup of almond butter
Two tablespoons of soy sauce
One teaspoon of sesame oil
Two teaspoons of dried basil
Two teaspoons of dried oregano
One teaspoon of salt
Half a cup of parsley, chopped
Instructions:
Pre-heat the oven to 200 degrees celsius.
Combine all ingredients in a large bowl.
Now get in there and use your hands. There's nothing quite like the sensation of almond butter on your fingertips. Knead it. It should become firm and stick together nicely.
Now dump it out on the counter and ball it up, then divide it into twelve even-ish balls. Flatten them out and shape them. They should be easy to shape like play-dough.
Line a baking tray with baking paper, and lay them out.
Bake them for about 20 minutes, they will dry out a little and turn a brownish colour. Now they can be refrigerated or frozen, or, because they're delicious,
Pan-fried,
And eaten.
No comments:
Post a Comment