Garden Burger With Mushroom And Peppers

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons pecan nuts
• 3/4 cup fresh breadcrumb
• 1 small onion, chopped
• 2 cloves garlic
• to taste vegetable oil or to taste vegetable stock
• 1/2 red sweet bell peppers or 1/2 yellow sweet bell peppers or 1/2 orange sweet bell pepper, chopped
• 1/2 lb mushroom, chopped
• 1 mild chili pepper, finely chopped
• 1 -2 tablespoon hoisin sauce
• 1/2 cup cooked rice
• salt and black pepper
• 2 tablespoons potato flakes

Recipe

• 1 toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. grind in a blender or food processor or chop finely.
• 2 chop the onion and garlic. saute in vegetable stock or until softened and golden.
• 3 when the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
• 4 add the hoisin sauce, mix well and continue to cook until the sauce is thick.
• 5 place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. mix in the nuts and breadcrumbs.
• 6 if the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
• 7 if possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
• 8 to cook them, fry or bake.