Green Burger & Citrus Coleslaw
This green burger is great to make with what ever greens you have in the fridge. To start with you will need one cup of cooked beans I used 1/2 tin of broad beans but you could use edamame or peas if you like . Then I gathered together some greens cabbage,kale,broccoli and spinach just a handful of each . Chop them up quite fine and steam them until tender. I also threw in the half a tin of broad beans to soften. Add this to a food processor with some herbs and spices. I used some fresh chopped mint and basil along with a dash of paprika. Give this a process but not to much then add two-three tablespoons of vegetable soup. I actually used the winter greens soup from Tideford organics for this but you can use homemade or tinned soup. Give it another process and empty into a bowl . Then add a teaspoon of matcha powder and a tablespoon each of pumpkin seeds and sunflower seeds and mix in. Then start to add some flour a little at a time I used oat flour but chick pea ( gram flour ) will work well too. When it becomes more of a dough make two balls and flatten them out . Don’t make your burgers to thin. Mine made two burgers. Add some oil to a pan and cook them on both sides until golden.
Serve with fries and salad.
An excellent accompaniment to my green burger is my citrus coleslaw.
First grate half a bulb of fennel and one carrot into a bowl. Slice thinly some red cabbage and add this to your bowl. Then make your dressing in a separate bowl or in a jar add the juice of 1/2 a blood orange ( normal orange will do ) and one tablespoon of Yuzu juice ( you can buy the juice in bottles at Asian supermarkets). To this add one teaspoon of white miso paste and a teaspoon each of mirin and tamari. I like to use a jar as you can put the lid on and give this a mix by giving it a good shake. Pour your dressing over the shredded vegetables then add one to two tablespoons depending on how creamy you like your coleslaw of vegan kewpie Japanese mayonnaise or any mayonnaise you wish. Give this a mix. Finally I like to add a few raisins and flakes of almonds (optional)