Bites Vegan Burger
QAST, Emerald State High School
- Huyen Do
1cupBrown Rice, uncooked
1/4cupFresh Coriander, chopped
1/2cupGluten Free Cornflakes, finely crushed
- Cook Rice
- Drain and rinse chickpeas. In a large mixing bowl, crush chickpeas. Add rice, chickpea flour, onion powder, garlic powder, paprika, maple syrup, salt, coriander and mix well. Place mixture in fridge for 30 minutes.
- Form 8 patties. Dip in reserved chickpea liquid and roll in gluten free cornflakes. Cook in canola oil for 3-4 minutes per side and drain well.
- To create burger, spread tomato relish to top half. Add vegetables to bottom half and top with pattie. Drizzle vegan aioli. Serve.
Homemade Vegan burger patty served 3 ways – in a burger, wrap or with a salad. Thank you Emerald State High School for submitting this recipe.
Use vegan Pattie in wraps and salads!