Viking Cheese Toast


Viking patties:

  • Viking plant food - 300 g
  • Buckwheat flakes - 100 g
  • Eggs - 1 piece Leeks tops (chopped) - 2 tbsp
  • Fresh parsley (chopped) - 2 tbsp
  • Salt - 2 tsp
  • Frying oil (coconut oil recommended)

Viking cheese toast:

  • Viking pattie - 1 pcs
  • Rough sandwich bread - 2 slices
  • Gouda cheese - 2 slices
  • Fresh tomato - 2 slices
  • Spicy chili sauce (can be replaced with ketchup)


Viking Patties:

1: All ingredients are stirred together in a large bowl. Make sure the plant food mixture is mixed well together and even.

2: Place the mixture in the fridge for at least 30 min. before usage. Remember to cover the bowl in the fridge.

3: Take the mixture out of the fridge and heat a large pan on medium-high heat. Add the frying oil on the pan.

4: Use a tablespoon to shape the patties and press them slightly flat, when you put them on the pan. Cook them at medium-high heat until they are golden brown on the outside.

5: The patties can stay fresh for several days in the fridge. If they need to be frozen down, do so immediately after they have cooled off.


Viking Cheese Toast:

1: Then take 1 viking pattie and separate it in half.

2: Butter the 2 slices of bread with chili sauce on one side.

3: Place the pattie on one slice of bread, then the 2 slices of tomato and finally the 2 slices of cheese.

4: Now place the last slice of bread on top and toss the toast into your sandwich toaster. When the cheese is melted it is ready.

See more recipes and shop at Viking Plant Food here!