in my fridge. I listed several uses, including: bulking up meals, a side, part of a salad, sandwich filler, a base for soup or maybe coleslaw.
Curried veggie-bean burger recipe
(Makes 2 big burgers)
1 x cup grated veggies
5 x dates (chopped and pitted)
½ x small onion (diced)
1 x tsp curry powder
¼ x tsp ground ginger
¼ x tsp ground turmeric
¼ x tsp grated nutmeg
¼ x tsp black onion seeds
¼ x tsp carmon seeds
1 x clove garlic
1 x can cannellini beans
Juice of ½ lemon
1 x tbsp gram flour
1 x tbsp oil
Mix together the veggies, dates, spices, seeds, onion and garlic. Drain and rinse the beans and mash into the mix.
Mix in the lemon juice before moulding the mix into two burgers using your hands. If the mix is too crumbly, you can add a splash of soya / nut milk.
Heat up the oil in a large heavy frying pan. Dip the burgers in the gram flour until lightly coated on both sides. Gently place in the pan. Fry one side for 5 mins before flipping. Fry for a further 5 minutes. Keep flipping and frying until the edges of the burgers are just beginning to blacken. If they lose shape, just use a spatula to push back into a disc.
Minty pea puree
1 x cup frozen peas
1 x tsp dried mint (or fresh if you have it to hand)
1 x tbsp tahini
½ x tsp salt
Juice ½ lemon
Pop the peas into a sieve. Pour some boiling water over them until they are defrosted but still fresh and green.
Put the peas into a food processor along with the other ingredients and mix until a puree is formed.
Spread a bread bun with a tomato chutney / relish / sauce of your choice. Put a burger on the bottom half of the bun and top with a big dollop of the pea puree.
Add the top half of the bread bun et voila!
You could serve these burgers with a side of fries, but be warned, they are more filling than they look!