|10 min||15 min||4|
|200 gm||Frozen yellow corn kernels|
|200 gm||Broad beans (fava beans), canned (drained, rinsed)|
|200 gm||Frozen green peas|
|1/2 bunch||Cilantro (coriander)|
|75 gm||All-purpose white flour (plus extra for dusting)|
|1 tsp||Cayenne pepper|
|1 dash||Black pepper|
|1 pinch||Sea salt|
|1 tbsp||Sesame seeds|
|1 tbsp hulled||Sunflower seeds|
|1 tbsp||Extra virgin olive oil (as needed)|
|8 leaf||Basil, fresh|
|1/2 medium leaf||Iceberg lettuce|
|1 medium pickle(s)||Dill pickles|
|1 whole lime(s)||Lime juice (fresh)|
|4 bun||Hamburger bun, mixed grain|
|1 cup||Garden cress|
|4 tsp||Tomato ketchup (to serve)|
Remove the frozen veggies out of the freezer and allow them to de-frost (maybe 15 minutes or so).
Add veggies, the coriander, the flour, the cumin, and the cayenne pepper to a food processor (seasoning it to your tastes) and then blending the ingredients into a pretty rough paste.
Add the sesame and sunflower seeds (and then turned up the speed to give it a number crank or two), at which point you’ll want to pull all of the mixture out and begin dividing it into roughly equal sized patties.
Dust the patties with a bit of flour, slap them on a piping hot griddle or in a skillet and cook for 10 or 12 minutes– flipping them about halfway through.
Prepare the rest of the ingredients in pretty much any way you like and then dress your veggie burgers accordingly!