VEGETARIAN PATTIES

Portions: 4
Ingredients for the vegetarian burger patties
53.2 g Chickpeas/garbanzo beans/kacang kuda Soak the beans for 24 hours in chiller with

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water (A), then simmer until soft with
(clean the chickpea under running tap water first) water (B) before dry blending using food
processor until half coarse. Water (B) is
600 g Water (A) later saved as vegetable stock for other
vegetarian dishes
500 g Water (B)
15 g Dhall (clean the dhall under running tap water)))))

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Soak for 24 hours in chiller with water
(C), then boil until soft with water (D)
300 g Water (C) before dry blending using food
processor until half coarse
200 g Water (D)
30g Eryngii brunch mushroom (cut into 2 cm length)
25g Carrots (coarsely cut)
22.4g Red capsicum (or lada benggala merah)- remove the seed
17g Tomato (cut into wedges)
20g Green spinach (without stem)

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Saute the onion first until half brown using
36g *Onion (slice thinly) oil (A), then add in the garlic and continue
to fry until brown, then add in the green
8g *Garlic (slice thinly) spinach and continue to cook until the
leaves are soft
60ml Oil (A)
40g Rolled oats (Quaker oats) (A) blended using a food processor until fine
18g Sunflower seeds (biji bunga matahari)
10g Rolled oats (Quaker oats) (B) blended using a food processor until fine
50ml Oil (B)
To taste Salt, white pepper powder

*For strict vegetarian diet which exclude the use of onions and garlics, the absence of those
ingredients from this recipe could be substituted by the increase in the amount of remaning
ingredient(s), which are equally rich in umami flavor namely the mushrooms, tomato and
spinach

40 g Flaxseed Place both ingredients in a blender and blend until fine-

150 ml Water } as a result of the blending, a sticky mixture which

resembles beaten eggs is formed, then put aside
Tools and Equipment
French knife, paring knife, chopping board, food processor, blender, stainless steel bowls and
trays, non-stick sauté pan,

Procedures for making the vegetarian burger patties

1. By using a food processor, blend (until medium coarseness) the Eryngii brunch
mushroom, carrots, red capsicum, tomato, and the ingredients which was lightly sautéed
earlier, namely green spinach, onion and garlic. Then put it aside.
2. By using a bowl, mix in the coarsely blended chickpeas and dhal together and stir. Then
add in the blended ingredients above followed by the rolled oats (A) and sunflower
seeds. Continue to mix. Season with salt, white pepper powder and a bit of sugar. Rest
inside the chiller for ½ hour to ensure easy handling.
3. Once properly chilled, divide the ‘dough’ into equal parts (about 100g for each patty).
4. To form evenly shaped burger patties, slightly compress the dough in between two
palms and roll to form into balls. Then press the dough using both palms and flatten the
dough into ¾ cm thick patties. Place the patties onto a stainless steel tray lined with
plastic wrap.
5. To cook the burger patties, heat up a non-stick sauté pan over medium fire and pour oil
(B). By using a flat wooden spoon, transfer the burger patties into the flex seed mixture
then place those patties onto the rolled oats (Quaker oats) (B). Make sure to flip the
patties in order to cover both sides of the patties with the rolled oats.
6. Immediately transfer those patties onto the preheated sauté pan and fry until brown.
Carefully flip the patties to cook both sides.