Ingredients
- 100 g black-eyed peas
- 1 onion medium-sized approx. 70g
- 2 cloves garlic
- 8 g shiitake mushrooms dried
- 25 g peanuts chopped
- 1 tsp olive oil extra virgin
- 2 tsp vegetable seasoning
- 1 tbsp paprika smoked
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 egg pasture-raised
- 5 tbsp panko breadcrumbs
- 10 g cilantro
- 1 chilli pepper
- 100 g gruyère cheese
Units:
Instructions
- Place the black-eyed peas in a pan of 400ml of cold water. Bring to a boil, reduce the heat to medium and allow to simmer covered for 45 minutes. Drain, and use a bean masher to roughly mash the peas.
- Place the shiitake mushrooms in a bowl of boiling water with enough water to cover the mushrooms. Leave to stand for approximately 30 minutes. After 30 minutes, drain and finely chop the mushrooms.
- Add the olive oil to a pan and when hot, fry the onions and garlic for about 4 -5 minutes, until soft and translucent. Transfer to a mixing bowl.
- To the mixing bowl, add the chopped mushrooms, mashed beans, roughly chopped peanuts, seasoning, herbs and spices, egg, cheese and breadcrumbs. Gently fold everything together to make the patty mixture, then shape 7 burger patties from the mixture.
- Add one tablespoon of oil to a pan, on medium heat, until oil is hot. Add the patties to the pan, ensuring they do not touch. Allow to fry for approximately 5 - 7 minutes, until browned.
- Add one tablespoon of oil to a pan, on medium heat, until oil is hot. Add the patties to the pan, ensuring they do not touch. Allow to fry for approximately 5 - 7 minutes, until browned.
- Serve on a bun, or on a bed of salad.
Recipe Notes
- You can make a large batch and store away for later. The patty mixture will keep refrigerated in an airtight container for up to 3 days.
- To reduce the heat, you may de-seed the bird's eye chilli and use only the skin.