Grass pea burgers

Combine the two vegetable drinks at room temperature, and dissolve the brewer‘s yeast in them. Add the oil. Combine all the dry ingredients in a large bowl. Pour in the liquid ingredients and knead well until you obtain a smooth and uniform ball of dough. Cover with a clean cloth and leave it to rise for a few hours inside the oven (switched off, 40°C maximum).

Divide the dough into balls of about 70-80 grams each and arrange them on a parchment paper-lined baking tray. Slightly dampen their surface and sprinkle some mixed seeds of your choice onto each. Leave the balls to rise until they double in volume. Steam bake at 180°C for about 10-12 minutes.

In the meantime, prepare the burgers. Strain and rinse the grass peas, cook them in a pot together with the almond drink, salt and bay leaves, until they become very soft. Strain, then set aside about 1/4 of the total grass peas. Blend the grass peas. Should the resulting mixture be too hard, you may soften it with a bit of vegetable drink. Coarsely chop the remaining grass peas and add them to the mixture together with the crushed potatoes, the sun-dried tomatoes and rosemary (both finely minced), the smoked paprika, and the salt, pepper, and oil. Knead thoroughly until you obtain a uniform and easily malleable mixture.

Now form your burgers (each about 50-60 grams), coat them in rice flour and cook them in a skillet with a bit of oil until they are golden brown. Cut the buns in half and heat them in the pan for a couple of minutes.
Assemble your burger by layering in all the ingredients and stabilising it with toothpick.