Crumbed Veggie Rice Burgers
Crumbed Veggie Rice Burgers
250g of Woolworth Birds Eye Veggie Rice Carrot, Cauli & Broccoli (half of the 500g pack)
½ cup glutinous rice flour
1 tbsp plain flour
1 tbsp cooked sesame seed (optional)
½ cup of Panko bread crumb
Wholemeal Rolls
1 tsp salt
1/2 tsp of sugar
½ tsp oil for patties mix and 1 tbsp oil to cook the patties
1. Defrost veggie rice.
2. Dry Cos lettuce with paper towel.
3. Carefully control cooktop heat to cook patties to have the both sides in crispy golden brown.
4. Use wavy edge knife to cut buns and tomatoes.
5. Add salt only to avocado.
6. Warm buns to get best taste result.
7. Sauce and topping veggie stick to this recipe.
Bedding: Avocado
Topping: Tomato, Cos Lettuce
Sauce: Tomato sauce
1. Defrost veggie rice.
2. Pour panko bread crumbs into plate.
3. Wash tomato, avocado and lettuce.
4. Dry lettuce with paper towel.
5. Cut tomato into thin pieces.
6. Mesh avocado with bit salt.
7. In a large bowl, mix veggie rice, salt, sugar, oil, plain flour and glutinous rice flour.
8. Make them into a dough. Then divide the dough into 4.
9. Make patties and crumb them in crumb plate.
10. Cook patties in flat pan.
11. Control heat to well cook the patties and make both sides of the patties in golden brown.
12. Make burgers with Bread rolls, avocado bedding, tomato, patties and lettuce. Dress with tomato sauce.
13. Enjoy.
