Heya Hive friends and food lovers. Thank you all so much for the love, support, and many comments on my previous post PLANT BASED CHALLENGE | TROPICAL SUPER SMOOTHIE BOWL 🌱🥣🌴. I couldn't believe that 944 people upvoted my post. So much hive love 💚

I hope you are all doing well. I am getting a little excited here. Our bakery is officially up for sale and we already got many messages from people interested in our little business. This week we got 3 meetings lined up. We didn't expect to have this much interest after putting up one post in the local Facebook groups.

Once we sell the bakery, I plan to take some time off to spend more time on Hive and go on one last road trip through Cambodia before we leave.

Exciting stuff coming up! Though it feels kinda strange that I will be leaving Cambodia before the end of the year, we are so ready for the next adventure. Portugal first and after South America.

Currently, I am also looking for a flight to Belgium to go see my family end of May. Due to Covid, I haven't seen them for nearly 3 years. Plus my dad is turning 70 on the 30th of May so I wouldn't wanna miss that party! Compared to a few months ago, travel has been made easier. Nonetheless, I find it quite confusing as to what requirements each airport has and whether the vaccines I got are valid or not.

But let’s talk food now.

HOW TO MAKE THE BEST VEGGIE BURGER

I have been using this recipe a few times now and it never fails. This time I made the burgers with broccoli but I also have made them with spinach and carrots before.

I have made many veggie burgers before, some were excellent and some were a real disaster. That’s why I want to share this recipe with you. It's foolproof. Not much can go wrong here!

These burgers are firm and don’t fall apart when you cooked them. They are freezer-friendly, so don’t be shy to make a big batch and freeze some for later.

Plus, these protein-packed veggie burgers are healthy, hearty, 100% plant-based, and packed with so much flavor and good-for-you nutrients.

INGREDIENTS (MAKES 6-8 BURGERS)

1 cup green split peas, uncooked
2-3 cloves of garlic
2 cups broccoli, blended
½ cup chickpea flour
1 tsp baking powder
1 tsp corn starch
1 chia egg (1 Tbsp chia seeds + 3 Tbsp water)
Splash of lemon juice
Few drops of liquid smoke

FYI: I have made this recipe before swapping the 2 cups of blended broccoli for 2 cups of packed, finely shredded spinach or blended carrots. Next time I will be using blended, raw red beets.

Herb mix

1 tsp onion powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp dried oregano
½ tsp smoked paprika
Himalayan pink salt, pepper, and chili powder to taste

DIRECTIONS

Soak split peas overnight or at least 8 hours.

Blend broccoli florets until you are left with pieces the size of big rice grains.

To make the chia egg, add chia seeds and water to a small bowl. Mix well and let sit for a few minutes.

Meanwhile, drain the soaked peas and rinse until the water runs clear. Drain well. Add the soaked peas and garlic to a food processor or blender. Process until you got a grainy paste.

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Transfer the mixture to a large mixing bowl and add all other ingredients and the herb mix. Mix thoroughly, cover the bowl and let rest in the fridge for 30-60 minutes.

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Take a little of the mixture at a time and shape it into burger patties. Depending on how much you take you will be able to form about 6 to 8 patties using this recipe.

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Since we can't eat 8 burger patties in one sitting, I transferred them to a baking sheet lined with baking paper to prebake them in a preheated oven (180C) for 10-15 minutes (or until they just start to brown a little) before freezing. This will firm them up and avoid them from getting soggy when you defrost them later.

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When prebaked you can fry them for a few minutes on each side in oil to make them nice and crisp on the outside. Ot you can bake the in the oven too until browned. I like my patties fried.

However, you can skip the prebake step and directly fry the patties in oil on medium heat until nicely browned on both sides if you are not freezing any of the patties for later.

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