Vegan Fish Burgers

You heard it. There's officially no dish you have to sacrifice on a plant-based diet. We came up with a super zesty fish burger using Loma Linda Tuno that really hits the spot. We've been hearing mixed reviews on this new tuna substitute, but it really works wonders in certain recipes. This patty recipe is a simple way to keep your freezer stocked with protein substitutes, ready to be whipped out at your next BBQ!

Ingredients:

• 1 can Loma Linda Sriracha Tuno

• 1 can cannellini beans

• 1 cup cooked rice (we used brown rice)

• 3/4 cup breadcrumbs

• 1/2 cup frozen peas

• 1 sheet of nori (seaweed)

• Juice of 1 lemon

• 1 tsp dijon mustard

• 1 tbsp nutritional yeast

• 1 tsp dry dill

• 1 tsp garlic powder

• 1/2 tsp salt

• pinch of pepper

For the crumb:

• 1 cup breadcrumbs

• 1/2 tsp garlic powder

• 1/2 tsp dry dill

• pinch of salt

Method

• Drain and rinse the beans. Lightly blend in a food processor until the beans are slightly broken (you still want some texture)

• Add the bean mix to a large bowl along with the rice and Tuno. Mix well

• Use a pair of kitchen scissors to cut the nori in thin strips, and then again into small squares. Add to the mixing bowl

Served with steamed kale, vegan aioli, homamade brioche buns and baked chips

• Add the remaining burger ingredients and mix well. If the mixture is too wet, add more breadcrumbs

• In a seperate dish, mix the crumb ingredients together

• Take a small hand-full of the burger mixture and start shaping them into patties. Give them a good squeeze with both hands to make sure the ingredients are packed together nicely

• Flip the patty in the crumb mixture and pat down to make sure it is fully coated. Repeat process with remaining burger mix

• Place patties on a lined tray and freeze for at least three hours before pan-frying