• Chick pea flour - ½ cup or 72 grams

• Almond meal - 2 Tbsp or 20 grams

• Bread crumbs - 2 Tbsp or 14 grams

• Egg powder - 1 Tbsp or 8 grams

• Vegetable stock - ½ tsp or 3 grams

• Ground cumin - ¼ tsp or 1 gram

• Ground coriander - ¼ tsp or 1 gram

• Mustard powder - ¼ tsp or 1 gram

• Dried onion - ⅛ tsp or 1 gram

• Dried garlic - ⅛ tsp or 1 gram

• Dried chilli - few pinches

• Salt, pepper - few pinches

• Olive oil (in extra container) - 2 Tbsp or 30 grams

• Water - ⅓ cup

• Crushed pork crackling (for meat option) - 1 Tbsp or 7 grams

• At home preparation

  1) Label the bag and place all ingredients into the allocated bag and container.
  2) Copy or print out Method at camp and keep together with the bag.

• Method at camp

  1) Place the contents of the bag (pattie mix) into a bowl.
  2) Slowly add ⅓ cup of water, stirring through to make a paste.
  3) Place oil in the pan and put over a low heat.
  4) Add heaped Tbsps of the pattie mix and to the pan.
  5) Cook for 2-3 mins, flip over when the underside is golden brown and flatten down with a spoon.
  6) Cook for another 2-3 mins until the patties are firm to touch.
  7) Serve with the tomato and garlic sauce.

Makes about 5 patties. This is a great recipe to make at night for lunch the next day, just place the patties in a spare plastic snap-lock bag and the sauce in a container.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/