Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 300 kcal | 85 kcal |
| Protein | 19 g | 5.4 g |
| Fat | 5.1 g | 1.5 g |
| saturated | 2 g | 0.6 g |
| Carbohydrate | 31.7 g | 9 g |
| sugars | 6.5 g | 1.8 g |
| Fibre | 16.1 g | 4.6 g |
| Sodium | 2685 mg | 761 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1 cup crumbled dehydrated refried beans
- 1 cup dehydrated sliced zucchini
- 3 dehydrated mushrooms
- 1 tablespoon Vegetable Stock Powder
- 1 & 1/2-inch (3.8 cm) piece dehydrated chilli pepper
Instructions
- Every component has to be genuinely dry before it is ground. One slightly leathery zucchini slice puts moisture into the powder and the whole jar cakes around it.
- Grind in stages, beans first and mushrooms last. Dried mushroom is the lightest thing in the jug and it simply circles above the blade if it goes in with everything else.
- Break the chilli up by hand and taste a crumb before committing all of it. Dried chillies vary enormously, and this is a small mix to put a fierce one into.
- Take it to a coarse flour with no recognisable flakes left. Anything still identifiable will not come back in three minutes and ends up as a hard speck in a fried patty.
- Divide the powder into quarter-cup portions, each making two burgers. Portioning at this point is the difference between a system and a jar of dust.
- Vacuum-sealed with an oxygen absorber it holds five years in a cool dry place; in a plain zip bag, about a month.
- To cook, stir a quarter-cup of boiling water into a portion, seal it, and give it two to three minutes. Another spoonful of water loosens it if it comes out stiff — it wants to just hold a shape.
- Press it into two rounds directly in a hot, well-greased pan and fry about two minutes a side. There is no binder in this, so leave it alone until the crust forms and the patty lifts cleanly.
