Veggie Burger And Hot Chips
60 mins
Serves 4-6
"You can’t beat a good burger, and the key is a tasty patty. These pea patties are scrumptious, succulent and can be made to suit the style of burger you are after. Don’t scrimp on the oil for frying as plant-based proteins are pure protein with no fat marbling. I’ve added the coconut oil to compensate for this within the recipe. I love coleslaw with my burgers as it holds its juiciness for longer than lettuce. Summer slaws (see Anna's Summer Slaw recipe here) and winter slaws are perfect, along with a good smothering of your favourite chutney, relish, pesto, sauce or mayo to both the top and bottom of the burger buns. The classic accompaniment to a good burger is hot chips and the quick, easy recipe below won’t disappoint.
This second recipe is a quick, easy way to make crisp delicious hot chips. The key is to heat the oil in the tray while the oven is heating up, so you add the prepared potato to hot oil. Dusting with flour helps with getting a crispy end result, as does cutting the potatoes into thin chips. It will work equally well for wedges but they will need a slightly longer cooking time. Kumara does cook faster than potatoes and tends to burn more easily, so cut them slightly bigger if you are combining and let the potatoes get the full force of the heat by being a little tactical with positioning." Anna Valentine.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
Veggie Burger
- 1/2 Cup psyllium husk mixed with 1⁄2 cup hot water
- 1/2 Cup aquafaba
- 1 1/4 Cup pea flour
- 1/4 Cup brown rice flour
- 1 Tbs coconut oil, refined, grated
- 2 Tbs flavouring herbs and spices
- 1 tsp salt
- 2 Tbs apple cider vinegar
- 2 Tbs light soy sauce, tamari or coconut aminos
- 1/2 Cup hot water
- 1/4 Cup rice bran oil
Alternative flavouring herbs and spice combinations:
- Chicken – thyme, rosemary, parsley, dried ground coriander.
- Beef – black pepper, ground cumin, mustard, oregano, rosemary.
- Pork – smoke paprika, smoke liquid, sage, marjoram.
Hot Chips
- 3 tablespoons rice bran oil
- 4 large potatoes or kumara, scrubbed clean and cut into about 5mm width chips
- 2 tablespoons flour or cornflour
- 1 tablespoon chopped rosemary, thyme, sage or smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
Veggie Burgers
- Measure the psyllium and first quantity of hot water into a bowl, stir together roughly using a butter knife, leaving it lumpy.
- Add the aquafaba, pea flour, brown rice flour, coconut oil, flavourings, salt, apple cider vinegar, soy sauce and remaining water and stir together until it comes together as one mass.
- Shape into desired shape with wet hands and fry on a medium high heat until golden on each side, approximately 2 minutes, with two tablespoons of oil at a time.
Hot Chips
- Measure the oil into a roasting tray.
- Place the tray in the oven and preheat to 220°C.
- Meanwhile, place the potatoes, flour, rosemary, salt and pepper in a mixing bowl.
- Toss together well and place carefully in the hot oil in the roasting tray.
- Bake for 35 minutes, turning two or three times during cooking.
