Servings: 4 patties
Preparation Time: 15 minutes
Cooking Time: 15 minutes
For the patties:
1 cup cooked quinoa
1/2 can chickpea, drained and rinsed with cold water
a bunch fresh spring onion
a bunch fresh coriander
1/2 red onion
1/2 red chili *optional
1-2 garlic cloves
1/2 cup panko breadcrumbs
extra-virgin olive oil
- a bunch fresh greens such as arugula and cucumber
For teriyaki sauce:
- 1 tbsp all-purpose flour - 1/2 tsp grated ginger
- 1/4 cup soy sauce - 1/4 tsp ground pepper
- 3 tbsp cider vinegar - 1/3 cup sugar
- 1/2 clove garlic, minced - 1/4 cup water
For rosemary bun:
3 cups bread flour
1 tsp yeast
1 tsp salt
1 1/4 cups warm water
1/4 cup extra-virgin olive oil + 2-3 tbsp extra for brushing the dough
Remark: the excess dough can be stored in your freezer for future use.
Instructions for the patties:
1) Put everything in a blender except for the panko bread crumbs.
2) Add the panko breadcrumbs to the mixture and mix well.
3) Use your hands to form a 3 cm thick sized patties.
4) Preheat a frying pan with olive oil on medium heat, add the patties and cook each side for about 5 minutes or less.*
5) Place the cooked patties on a kitchen towel to soak up any excess oil. Serve them with a bun as a veggie burger or finger food as you like.
6) Garnish and serve with your favorite sauce.
Instructions for the teriyaki sauce:
1) Cook all ingredients EXCEPT water on a small frying pan on low heat for 2-3 minutes until the sauce thickens.
2) Add water to dilute and adjust taste.
Instructions for the rosemary buns:
1) Preheat oven at 200ºC.
2) Get a large mixing bowl, whisk the flour and combine with salt and yeast. Mix well.
3) Make a well in the center, pour water and oil. Mix together with a wooden spoon in a circular motion until the mixture turns to a dough mass. Add some chopped chopped rosemary herbs.
4) Spread a half handful of flour on a work surface, start to knead the dough until it turns to a smooth ball. This took around 5-7 minutes. Spread a little more flour if the surface gets dry up and the dough starts sticking to the surface.
5) Add a drizzle of oil to the large bowl, put the dough back in and cover the bowl with a plastic wrap or damp kitchen towel. Place the bowl at a warm place and let the dough rise for about 30-40 minutes. I left it at my balcony because it is quite warm during the day here in Hong Kong.
6) After the dough is ready, divide the dough into 8 - 10 small dough. Fo this recipe, I only used four small doughs. I stored the rest for future use.
7) Make a small round ball with each dough and flatten to palm-size, add some flour to prevent sticking to your hands.
8) Brush a little oil on the baking tray and dough's surface. Bake for 10-12 minutes.