This was a favourite recipe with the crowd during our cooking demos at the Sydney Royal Easter Show, I actually made the base as Meat-less balls (and served them with a neapolitan sauce on a sub sandwich), but loved the base recipe so much I had to try it as a burger. I have to say it is awesome.
The addition of the cricket powder makes the burgers more nutrient dense, and with the addition of extra protein, calcium, zinc, B12, Omega 3 and among acids to name a few, this burger will have you feeling fuller for longer and much more satisfied.
This recipe is also great because if you have too much you can freeze the raw mix in patty size (wrap it in cling wrap) and thaw as you require them.
Ingredients for Patty
Ingredients to Serve
Bun, salad and sauce of your choice
Method
Heat a large pan and once hot, add olive oil and onion and cook until light brown.
Add garlic, and mushrooms and cook for 2 mins.
Add oregano, salt, pepper, and chilli flakes and stir in.
Add white beans, lemon juice and cricket powder and cook for 1 minute.
Add this mixture to the food processor and pulse until mixture comes together.
Put in parsley, 1 cup breadcrumbs, and pulse until mix is well combined. Let the mixture sit so the breadcrumbs can absorb the liquids.
Use remaining breadcrumbs, with a pinch or parsley, salt and oregano into a bowl.
Scoop the bean mix into the desired size for your patties, and shape with your hands.
Coat in breadcrumbs and set aside until you are ready to cook them.
You can cook them in a couple of different ways, you can put them in a lined baking tray and bake them in the oven for 15 minutes at 160C (turning after about 7 minutes). OR you can fry them in the frying pan. Place a small amount of olive oil in your fry pan on medium heat and fry until each side is golden brown (remember to flip after 3-4 minutes).
As soon as they are done you can serve them. I love to eat them on a soft bread roll, with some tomato chutney and baby spinach, but the options are endless.
If you would prefer to make meat-less balls out of them for a cricket ball sub, all you need to do is roll the mix into balls instead of patties, and cook them in your favourite neapolitan sauce.
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Everyone loves a great cookie, and we can make it more nutrient dense by adding cricket powder. Try making your favourite cookie recipe and replace about 1/3 of the regular flour with cricket powder. You’ll get the same cookie that you love, but it will be higher in protein, amino acids and B12 Vitamins. If you’re stuck here’s my delicious Cricket Powder Choc Chip Cookie Recipe.
These cookies are so yummy (even if I do say so myself), but also so satisfying. Because they are high in protein you won’t find yourself eating the whole batch at once.
Ingredients
Method
Makes approx 12 large cookies (or 24 kid sized ones!).
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Choc Raspberry Cricket Brownies
Makes approx 10 individual brownies.
Ingredients
Method
These also freeze well, so you can keep them up to 8 weeks in the freezer if you wrap them tight (to prevent freezer burn), or 5 days in the fridge.
Each brownie contains approximately 4g of protein, you can add another tablespoon of protein powder to further increase the protein content of the brownies.
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