Method
- Cook the peas as per the instructions until they are soft
- Finely chop the vegetables and lightly fry them in the marge
- Add the bouillon and 50g of the flour; stir then mash in the drained peas
- Roughly blend the mixture (a stick blender is ideal) and divide in to 4
- Form into burger shapes and coat in the remaining flour
- Grill or shallow fry lightly on each side and serve
Cooking Temperature: Medium/High
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Cooking Time: 30 Minutes
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Serves: 4
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Keeps For: 5 days
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Tips and Comments
- Can be served hot or cold; good with potato wedges or in a pitta as a packed lunch!
- If your mixture gets too runny to make burgers, 'dollop' some on to tin-foil on a baking tray and grill, turning after about ten minutes.
- See Not-Dairy for info on soya marge