CAMP BURGERS 2007         (These are very filling and one or two will be all most can eat)

 

 

1 cup onions finely grated         

1 cup cashews finely grated      

1 cup peanuts finely grated       

1 cup cauliflower finely grated  

1 cup cheese finely grated        

2 cups potatoes coarsely grated

1/2 cup veg shortening (melted)

1 tsp Worchester sauce           

pepper, celery salt, marmite flavoring, to taste

           

Mix all above ingredients together then add a mixture of

2 cups finely crushed cornflakes

½ cup flour

 

Mix well, adjust amount to obtain a firm barely moist mixture.

Form into 3/8 thick patties by packing into round form with back of spoon

 

May be BBQed on the grill over a very slow fire until golden brown turning once

Or pan fried with very little veg oil.

           

Freezes well.  I keep separate with wax paper. Makes about 20 burgers

 

Note – If they stick to the grill or fall apart they are probably too moist!

Simply add a little more dry ingredients to the mixture and reform.

 

 

 

CAMP BURGERS (Alternative recipe Aug 2009)

1 cup finely grated onions         

1 cup finely grated cashews

1 cup finely grated peanuts       

1 cup mashed cooked white beans       

1 cup finely grated cheese        

2 cups coarsely grated potatoes

1/2 cup veg shortening (melted)

1 tsp Worchester sauce           

pepper, celery salt, marmite flavoring, to taste

           

Mix all above ingredients together then add a mixture of

2 – 4 cups finely crushed cornflakes

½ - 1 cup flour

 

Mix well, adjust amount to obtain a firm slightly moist mixture.

Form into 3/8 thick patties by packing into round form with back of spoon

 

SOME NOTES on the new recipe and method:-

There are several advantages to the new version, beans cost less and keep better than cauliflower and it seems to hold together better.

We have used mixed nuts and the only difference is a slight change in taste.

We use Great Northern Beans which seem to cook up a lot quicker than most, we cook up a batch ahead of time and keep them in the freezer for later use.

You can use your food processor to chop the nuts and to “grate” or chop up the other ingredients, this results in a finer, moister mix which may require more of the dry ingredients to balance but the burgers seem to hold together much better using that method. They may be made a little moister in that case.

 

May be BBQed on the grill over a very slow fire until golden brown turning once

Or pan fried with very little veg oil.

           

Freezes well.  I keep separate with wax paper. Makes about 20 burgers