1cupPortobello mushroomsdiced into 1-centimetre chunks
1cupkale leavesloose, oughly torn
1cupchickpeasrinsed and drained
¼cupspring onions
1mediumgarlic clovefinely diced
1mediumfree-range eggwhisked
½teaspooncurry powderunsweetened
2teaspoonsmustard powder
1teaspoonground black pepper
3tablespoonslupin flakes
2tablespoonsnutritional yeast flakes
½teaspoontamarind sauce
½teaspoontamarind paste
½teaspoonwhite wine vinegar
1pinchground cloves
1pinchground hot chilli powder
Instructions
Add chickpeas to saucepan, cover with water, and heat over medium flame for 8 to 12 minutes or until chickpeas are soft. Drain and set aside. Once cool, add half of the chickpeas to the mixing bowl and mash with a masher (chunks are okay!).
Next, add the mushrooms, the rest of the chickpeas, kale, garlic, spring onions, spices, vinegar, tamarind sauce and paste. Mix until just coated.
Add the egg, nutritional yeast flakes and lupin flakes and mix gently with a large spoon until well combined.
Then, using dampened hands, form the mixture into palm-sized patties and press down to flatten (aim for around 2 centimetres) – the mixture should hold its shape; if it doesn’t, add a bit extra lupin flakes/bread crumbs.
Add 2 tablespoons of olive oil to frypan and heat over medium flame. Once hot, carefully add 2 to 3 patties to the pan and fry for 4 to 6 minutes per side or until golden brown and crispy. Don’t worry if the patty looks a little underdone; it will firm up once rested.
Enjoy sandwiched and sauced or on top of a summer salad.