VegepihviMIX – veggie patty mix for professional kitchens
VegepihviMIX – tips and instructions for professional kitchens
Make the best veggie burger or street-food hit in town! VegepihviMIX is a Finnish, vegan, additive-free plant protein mix for professional kitchens. Just add hot water and shape into patties or balls. You can also develop the product further – try adding goat's cheese cubes, sun-dried tomatoes, fried mushrooms, wild herbs or grated seasonal vegetables to the mix. Here are our tips for making VegepihviMIX your own, to suit your customers' tastes and your concept.
- Add hot water as instructed and mix in a stand mixer with the paddle attachment, or by hand for smaller batches. Add the oil. Mix into a dough and leave to swell for at least 20 minutes, until it is cool enough to handle. You can also make the mix the day before, keep it in the cold room and shape it the next day.
- You can replace part of the water with oat, hemp or coconut milk for a richer mix.
- The finished mix can be shaped into patties, balls or a loaf.
- One 1 kg bag makes 2.5 kg of ready mix. You can add 10–15 % grated vegetables and the mix will still be easy to shape.
- Deep-frying gives falafel-style balls. Pan-frying or grilling gives great patties. Finish in the oven if needed, depending on the thickness of the patty.
- Try spices and spice blends from different cuisines – curry, harissa, pesto, BBQ rubs, chilli or herb blends. The only limit is your imagination, and you can create a signature vegan lunch item for any theme.
- Traditional Finnish vegetables such as carrot or courgette work well grated into the mix.
- VegepihviMIX is already seasoned and contains enough salt. The ground vegetables in the mix add depth, flavour and nuance. For a taste of Finnish nature, add fried mushroom cubes and crushed nettle.
- Try coating the patties with hulled hemp seeds!
- For a vegan "Lindström" patty, add cooked beetroot, capers and diced pickled cucumber.
- A chilled loaf makes a vegan cold cut, for example for sandwiches.
- VegepihviMIX can also be used to extend a meatloaf mix.
Gluten-free? Other cereals are also handled at the oat production facility, so we cannot guarantee that the product is 100 % gluten-free.
Instructions: Pour the contents of the bag into a bowl. Stir in 1.45 litres of hot water (65–85 °C) and 50 ml of oil. Mix by hand or in a stand mixer with the paddle for a few minutes. If you like, add some grated vegetables such as carrot, courgette or canned beetroot, as well as herbs and spices. You can also coat the patties with hulled hemp seeds. Leave the mix to swell for 20–30 minutes, then shape into patties or balls. Pan-fry or deep-fry. Finish in the oven for a few minutes if needed.
How to calculate the yield of VegepihviMIX when adding 10 % other ingredients
| VegepihviMIX (kg) | Liquid (litres) | Oil (litres) | Finished mix (kg) | Other ingredients, +10 % (kg) | Total (kg) | 125 g patties (pcs) | 40 g balls (pcs) |
|---|---|---|---|---|---|---|---|
| 1 | 1.45 | 0.05 | 2.5 | 0.25 | 2.75 | 22 | 68 |
| 5 | 7.25 | 0.25 | 12.5 | 1.25 | 13.75 | 110 | 340 |
| 15 | 21.75 | 0.75 | 37.5 | 3.75 | 41.2 | 330 | 1020 |
Ingredients: faba bean grits, hulled hemp seeds, hemp protein, gluten-free oats, psyllium, onion powder, carrot, parsnip, leek, parsley, mustard powder, black pepper, sea salt
Nutrition per 100 g of prepared patty: energy 644 kJ / 154 kcal, fat 5.7 g, of which saturates 0.5 g, carbohydrate 10.7 g, of which sugars 1.4 g, fibre 21.3 g, protein 11.8 g, salt 0.8 g
Best before: 12 months
Storage: dry, away from light, at 5–20 °C
ORDERS, PRODUCT ENQUIRIES AND SAMPLES:
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tel. +358 40 566 5219
