Sprouting Bean Burgers Food
SPROUTING BEAN BURGERS
Serve these veggie burgers with mustard, lettuce, tomatoes and sprouts, and they could pass for the real thing
Provided by TishT
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the chick-peas, wheat berries, carrots, potatoes, onions, salt substitute, basil, thyme, pepper and rosemary in a food processor.
- Puree.
- Add the soy sauce or tamari to taste Transfer to a large bowl.
- Stir in enough bread crumbs to make a mixture that holds together.
- Form into 6 patties.
- Fry in the oil on a non stick griddle over medium heat.
Nutrition Facts : Calories 116.3, Fat 2.4, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 21.3, Fiber 3.3, Sugar 2.9, Protein 4.1
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- Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches. Drain the beans in a colander, give them a thorough wash, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear. It should take no more than a full day in summer. If they haven't sprouted yet, rinse them a couple of times a day-- once in the morning and again in the evening -- cover again, and wait.
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