Last year, FoodFarm participated in the Carbon Lunch or “Hiililounas” project organized by the University of Turku. The project explored the possibilities of Finnish plant proteins and customer feelings towards vegetarian meals. Several vegetarian recipes were developed alongside the project, and oilseed hemp, with its excellent nutritional value and sustainability as a protein source, was a clear choice for many recipes!
One of the favorite dishes among the participants was the hemp-based Biff à la Lindström patty – an originally Swedish dish usually made with ground beef – where the main ingredient is Murtola Hemp Farm’s Veggie Steak MIX. Diners rated the taste and texture of the dish as excellent.
Try this delicious and healthy veggie patty recipe using the instructions below!
Biff à la Lindström with Veggie Steak MIX
Recipe makes approximately four servings.
- 4 dl water
- 260 grams of Veggie Steak MIX, about a quarter of a kilogram bag
- 32 grams (about 35 ml) of rapeseed oil
- 1 teaspoon of salt
- 1/2 – 1 teaspoon of ground black pepper
- 1.5 tsp thyme
- 130 grams of pickled beetroot
Instructions:
- Grate or puree the beetroots.
- Heat the water and mix in all the ingredients.
- Mix all the ingredients to form a dough.
- Let it swell for 20 to 30 minutes.
- Shape the mixture into patties.
- Cook by frying in a pan.
- Serve, for example, with mashed potatoes and vegan brown sauce.
Nutritional content per 100g
Energy: 103.6 kcal / 433.5 kJ
Fat: 6.6 g
Saturated fatty acids: 0.45 g
Carbohydrates: 5.3 g
Dietary fiber: 8.2 g
Protein: 4.5 g
Salt: 0.6 g
The image on the page is not related to the recipe.