INGREADIENT

• 6 rice waffles crushed
• 1/2 onion chopped medium
• 1 tbs caraway seeds ground roasted
• 1/2 tsp nutmeg
• 1 tbs sweet paprika
• 2 tbs onion powder
• 2 tbs baby capers finely chopped
• 1/2 tsp sea salt
• 1/2 tsp black pepper coarsely ground
• 1 tsp mustard
• 1 1/2 tsp tomato paste
• 20 ml sunflower oil
• 300 ml water
• 2 ml caper water
• 2 gherkin sliced
• 1 tsp onion chopped *to taste
• 1/2 tsp sea salt *to taste
• 1/2 tsp black pepper coarsely grated *to taste
• 1 Vietnamese bread roll cut in half

Direction

1. To prepare the dry mixture, add the crushed rice waffles, onion and spices into a bowl. Mix until well combined. Set aside.
2. To prepare the liquid mixture, combine the mustard, tomato paste, oil, water and caper juice. Season with salt and pepper and whisk until well combined.
3. Add the liquid mixture to the dry mixture and stir through. Cover with some cling wrap and refrigerate for at least 2 hours.
4. Take out the refrigerated mixture and stir through once again to make sure the ingredients are well combined. Top the mix onto each bun and garnish with the gherkin and onion. Season with salt and pepper.