Soya burgers recipe
information
Serve the burgers with mashed potatoes or French fries and parsley sauce; or with chutney and soft rolls.
ingredients
175 g (6 oz) soya beans
2 tablespoons vegetable oil
1 onion, finely chopped
1 small carrot, grated
1 small green pepper, deseeded and chopped
1 tablespoon tomato puree
1 teaspoon dried mixed herbs
salt freshly ground black pepper
1 egg
1 tablespoon water
dried breadcrumbs, for coating
vegetable oil, for frying
2 tablespoons vegetable oil
1 onion, finely chopped
1 small carrot, grated
1 small green pepper, deseeded and chopped
1 tablespoon tomato puree
1 teaspoon dried mixed herbs
salt freshly ground black pepper
1 egg
1 tablespoon water
dried breadcrumbs, for coating
vegetable oil, for frying
method
1. Put the beans into a bowl, cover with plenty of cold water and leave to soak overnight. Drain the soaked beans and put them into a saucepan; cover with cold water.
2. Bring the beans to the boil, then lower the heat and simmer over very gentle heat for 3 hours until tender, topping up with more water if necessary. Transfer to a colander and drain thoroughly.
3. Heat the oil in a frying-pan and gently fry the onion and carrot for 5 minutes, until the onion is soft and lightly coloured. Add the green pepper and fry for a further 5 minutes, until the vegetables are just tender.
4. Add the beans, tomato puree and herbs to the pan, mashing the beans with a spoon to make the mixture hold together. Season with salt and pepper to taste.
5. Divide the mixture into 8 and shape each piece into a neat, flat circle. Beat egg and water together in a shallow bowl and spread the breadcrumbs out on a plate. Dip the burgers first into the beaten egg mixture, then into the dried breadcrumbs, making sure they are well coated.
6. Heat the vegetable oil in a large frying-pan, add 4 burgers and fry over moderately high heat for 3 minutes on each side until crisp and browned. Remove with a slotted spoon, place on a serving platter, and keep warm. Fry the remaining burgers in the same way and serve at once.
2. Bring the beans to the boil, then lower the heat and simmer over very gentle heat for 3 hours until tender, topping up with more water if necessary. Transfer to a colander and drain thoroughly.
3. Heat the oil in a frying-pan and gently fry the onion and carrot for 5 minutes, until the onion is soft and lightly coloured. Add the green pepper and fry for a further 5 minutes, until the vegetables are just tender.
4. Add the beans, tomato puree and herbs to the pan, mashing the beans with a spoon to make the mixture hold together. Season with salt and pepper to taste.
5. Divide the mixture into 8 and shape each piece into a neat, flat circle. Beat egg and water together in a shallow bowl and spread the breadcrumbs out on a plate. Dip the burgers first into the beaten egg mixture, then into the dried breadcrumbs, making sure they are well coated.
6. Heat the vegetable oil in a large frying-pan, add 4 burgers and fry over moderately high heat for 3 minutes on each side until crisp and browned. Remove with a slotted spoon, place on a serving platter, and keep warm. Fry the remaining burgers in the same way and serve at once.
serving amount
serves 4
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