Dinka's Cookbook

Serve hot, as a burger in a bun with traditional trimmings, or with mashed potatoes or another creamy potato dish and vegetables or salad.

Ingredients:

• 3 tbl oil
• 1 small onion, finely chopped
• ½ medium red pepper, finely diced
• 100 – 130 g mushrooms, finely chopped
• 175 – 225 g fresh wholewheat crumbs
• 80 – 100 g mixed nuts, chopped
• 1 teasp dried mixed herbs
• salt & freshly ground black pepper
• 1 tsp vegetable stock powder
• 1 egg, beaten
• milk, if needed
• flour, for dusting

Preparation:

• Fry onion and pepper in 1 tablespoon of the oil over medium heat until softened but not browned – about 6 minutes.
• Add mushrooms and cook a couple more minutes.
• Mix together 175 gr of the breadcrumbs, nuts and mixed herbs and season to taste. Add the vegetables and stir together.
• Blend the stock powder with the egg and use to bind the vegetable mixture.
• If necessary, add either more breadcrumbs or a little milk to make a stiff mixture that holds together.
• Let stand for at least 30 minutes, or several hours, refrigerated, if working ahead.
• Divide into 4 – 6 portions,and form each portion into a burger with flour-dusted hands.
• Cook burger in the remaining oil for about 3 minutes per side, until well browned and crisp.

Notes:

• In place of the dry herbs 1 tablespoon fresh herbs is by far the tastier option – mix whatever you have available
• In place of the dry vegetable stock powder, crumble half a vegetable stock cube into a little hot water, or use 1 teasp yeast extract

Serves 4 – 6.