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Vegan Friendly Help

need help completeing a recipe

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Heretic VIC • Posts: 7

1 19 Jul 2012

Hi all,
Today, I attempted to make Vegie Burgers as an easy meal base that I can have in the freezer for when I need it, I followed the recipe (found here http://allrecipes.com.au/recipe/2386/best-vegie-burger.aspx) exactly, but when it came to frying them, they just crumbled, while having this batch fail doesn't bother me, I want to try and work it out, before I try again.

When I was a meat-eater, and was making rissoles/hamburgers, I would use egg in order to bind the ingredients together, however while at the moment I don't mind (kind of) using eggs, if I can get away without using them I would prefer to.

I would love to hear everyone's ideas on this situation.

Thanks.
Robin.

+ 1

Glen VIC • Posts: 337

2 19 Jul 2012

There's very little starchy binding agent in there. Try some of the Orgran egg replacer (available in the health food/gluten free section of your local stupidmarket). Follow the directions on the box and have another shot!

+ 1

vegiepete SA • Posts: 147

3 19 Jul 2012

i made some the other day, been going to try this for a while i used chip peas crush them up as made some msh potatoes with soy milk [first time since breaking up with my vegan partner ]..then steamed vegies ..then mixed all things together and made my patties ..then fried them up and they stayed together better than i thought...ate some froze some ..and my daughter liked them as well so maybe use this idea no egg used which is good for me ..i still eat them sorry

Aimee VIC • Posts: 957

4 19 Jul 2012

I find oil works perfectly well usually (though obviously it adds fat). They use little oil in that recipe, so you could increase it.

+ 1

Jesse VIC • Posts: 1117

5 20 Jul 2012

Egg replacer, as Glen suggested, or perhaps chickpea (besan) flour does a decent job of helping patties stick together.

+ 1

Miss. Jones VIC • Posts: 242

6 20 Jul 2012

I use 1 x tin Chickpeas
1 x tin red kidney beans
1 x tablespoon olive oil
Cumin
Tumeric and salt
Breadcrumbs
Flour

Mash them all up, any juice that did not fully drain tends to bind the ingredients. The fllour is to dry the ingredients up a bit so just as much as it takes until you can pick them up and let them go rather than having to lick them off your hand heehee ... Roll them, breadcrumb em and fry em......

PS .... yes i have tried your recipe ... i save those things when i have hours and if i am cooking for friends but the simpler things lol ......

Beemo United States • Posts: 1259

7 20 Jul 2012

Egg replacer or cornflour will do the trick.
Also make sure to let them really cook before you flip them, because if they aren't cooked properly then they will break apart.
I have a recipe for vegan rissoles on my blog: http://the-vegesaurus.blogspot.com.au/2012/01/nutmeat-rissoles.html

4_da_animals1 SA • Posts: 3293

8 20 Jul 2012

Try not to fiddle with them in the pan too much, i find if you leave the patties untouched for longer and trust your instincts rather than checking every few minutes, they are less likely to fall apart. wink

KirstyGirl TAS • Posts: 754

9 20 Jul 2012

Some recipe's just do that. A lot of the time with veggie burgers too it's best to squeeze out the excess water in the veggies before shaping and frying.
Cornflour, plain flour, oil, egg replacer should do the trick. Don't be disheartened by it though, some recipe's just suck.

...2 WA • Posts: 2307

10 21 Jul 2012

A few egg replacers for binding (rather than leavening) that I find effective are vegetable oil (1&1/2 tbsp per egg), cornflour (1tspn cornflour & 2tspns water per egg) or chickpea flour.

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