150g of textured soya protein
25g of vegetable stock
1 small onion
70g of a mozzarella cheese ball
15g chickpea flour
10g yeast flakes
1 tsp garlic puree
20g Super Milled Grains
pinch of salt
1 tsp chilli flakes
rapeseed oil for pan
Rehydrate the textured soya protein in hot vegetable stock (200ml) with garlic puree in a bowl. Soak for 5 minutes and then drain any excess liquid.
Sauté onions in a pan for a few minutes with some oil.
Add mozzarella, yeast flakes, sauteed onions, Super Milled Grains, salt and chilli flakes into a food processor and combine.
Add the blended mixture into a bowl with the textured soya protein and combine. Add in chickpea flour, mix again.
Form mixture into burger patties. Fry the burgers on a medium heat until lightly browned and then enjoy!