Vegan mini burgers

METHOD

1. Peel the potatoes (or any medium to large potatoes) and cut into 1cm thick slices.

2. Cook them for 10 minutes.

3. While the potatoes are cooking add 120g walnuts, 10 sun-dried tomatoes in oil, 5 tbsp of soy sauce (without sugar) to a food processor and blend.

4. Transfer the blended ingredients to a large bowl and add in the flour, paprika, onion and garlic powders and the black pepper to taste. If you want a gluten-free version you can use chickpea flour, otherwise just use plain flour.

5. Knead well and create 1cm thick patties. Make sure they are the same size as the potato slices.

6. Cook them in oil on both sides until they are crispy and have a nice brown colour. I used a griddle pan but you can also use a normal pan.

7. Repeat the same process with the potato slices and cook on both sides until they get a beautiful gold brown colour.

8. To make the cashew sour cream add the cashews, water and lemon juice into a blender and blend for roughly 1 minute or until you get a smooth creme.

9. Start assembling your mini burgers, starting with a potato slice, then a salad leaf, the burger patty, tomato sauce and then another potato slice on top. Add a scoop of the cashew sour cream on top. Finish off with black pepper to taste and a couple of chives.

Ideal to get your party started!

This is one of a series of dishes which we commissioned with food bloggers to celebrate our 70th anniversary.  Each blogger was asked to recreate a dish typical of a decade between 1948 and 2018.

The recipe comes from Exceedingly Vegan and is inspired by the food of the 1990s.

In the 90s, while some were obsessed with dancing at warehouse parties or the Britpop phenomenon, others were cooking to impress and canapés developed into a fine art in the decade.  Exceedingly Vegan has put his own twist on this with mini burgers which are small, delicious and vegan.

What you will need