Veggie edamame burger
These veggie burgers go perfectly with the zesty salad and sweet, herby mango salsa.
By James Tanner
From Ready Steady Cook
Ingredients
For the soya bean burger
- 150g/5陆oz frozen soya beans
- 1 bird's-eye chilli, seeds removed, chopped
- 55g/2oz breadcrumbs
- 2 spring onions, chopped
- 2 tbsp chopped fresh coriander
- 1 free-range egg, lightly beaten
- 1 tsp plain flour
- 1 tbsp olive oil
For the salad
- 1 tbsp olive oil
- 1 tsp soy sauce
- 2 tsp orange juice
- handful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs)
For the salsa
Method
For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine.
Shape the mixture into a patty and dredge in the flour.
Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown.
For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate.
For the salsa, mix together all the salsa ingredients in a small bowl.
To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa.
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