Carribean Patties | Alkaline/Neutral

Caribbean Jerk Patties
Ingredients: jerk meat;
150g/a packet chestnut mushrooms
1/2 red onion
1/4 bell pepper red & yellow
2 tsp seasoning blend
1 tsp cayenne pepper
1/2 tbsp date syrup/ agave
1 tsp sea salt
A drizzle of walnut/avocado oil

Pattie dough recipe:
1 cup chickpea flour
1/4 cup mountain spring water
1 tsp sea salt
1 tsp seasoning blend ( optional)
1 tsp date syrup/agave ( optional)
1/2 tbsp walnut oil ( optional)

How to create:
1. Firstly add the chickpea flour to a bowl, add seasoning blend, add sea salt, then stir, make a well in the middle of the flour, then add walnut/avocado oil, date syrup & mountain water

2. Mix all of the ingredients together until a dough is formed, next roll the dough in to a ball until the dough is smooth

3. Using a rolling pin roll & flatten the dough until a flat circle formed, add the jerk meat on top of the dough, to a half of the dough & fold the other half of the dough over the meat, then using a fork press down the outer edges of the dough on both sides to seal the dough together ( being careful not to tear the dough )

4. Put the jerk pattie in to an oven lined dish & bake for 17-20 mins on gas mark 5/375 fahrenheight

Hints: before closing the dough rub mountain spring water inside the outer edges of the dough to seal the dough, then seal using the fork