Ingredients:
Homemade buns
- 8g fresh yeast
- 1 teaspoon sugar
- 2–3 tablespoons non-dairy milk
- 200g wholemeal spelt flour
- 1 teaspoon salt
- 100ml warm water
- 20ml Schlagfix butter oil
- Sesame seeds, flax seeds
Pea burger
- 1 teaspoon olive oil
- 1 clove garlic
- 1 shallot
- 150g cooked chickpeas
- 200g green peas
- 50g porridge oats
- Juice from 1/2 lime
- Handful fresh parsley, mint
- 1–2 tablespoons buckwheat flour
- Pinch cumin seeds
- Pinch coriander
- Salt, pepper
Directions:
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1
Preheat the oven to 180 degrees. Start with making the leaven. Using a fork, whisk the yeast, sugar and warm milk. Set in a warm place and let the leaven rise.
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2
Meanwhile, mix spelt flour with salt in a large bowl, add the oil, water and leaven and knead well until you get smooth dough. If it is too tough, add some water or milk. Cover the bowl with a clean tea towel, set in a warm place and let rise for about one hour.
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3
Then divide the dough into 4 to 5 pieces and shape into small buns. Arrange them on a baking tray lined with parchment, brush each bun with oil, sprinkle with the seeds, and let rise for another 20 minutes. Then bake for about 15 minutes.
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4
Meanwhile, prepare pea burgers. Swiftly fry the chopped shallot in a drop of oil, add the garlic slices for a minute only and set aside. This step can be skipped, but it will make your burgers taste so much better.
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5
Using a blender, blend the cooked chickpeas and peas. Season with the lime juice, herbs, cumin, coriander, salt, and pepper. Thicken with the buckwheat flour. Using your hands, shape the mixture into little patties or in different shapes as desired. Fry them in a drop of oil or let them bake with the buns just as I did.
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6
Let the buns cool, slice them in half, fill them with pea burgers, add slices of cucumber, tomatoes and pea shoots. Add the plant-based maya mayonnaise.