One of my quests for 2013 is to eat more Vegetarian meals. I set my self the challenge to eat one veggie meal a week. This challenge seemed simple enough, especially after over indulging over the Xmas period. I wanted a new challenge, to eat healthier and also to cook with some vegetables that I have never cooked with, such as Jerusalem artichokes, kale and fennel and thought using vegetables as the main part of my meal, may be a good way to lose weight. I started off with great enthusiasm, dusting off my cookbooks looking for delicious looking veggie and healthy recipes. However, by the end of January I realised I could not sustain this: I'm addicted to meat, I love the texture, flavour and the versatility of the good ol chops. One of the good thing about my short-lived quests is that I tried this lovely recipe from Lorraine Pascale's Fast Fresh and Easy Food cookbook. What I liked about this veggie recipe, is that it didn't require a food processor as many veggie/bean burgers do and a simple potato masher is sufficient enough to do the job. Lorraine states that the recipe takes around 30 minutes to make the burgers, alongside couscous and coriander and lime creme sauce (which I omitted), it took me 30 minutes to make the burgers! I served these burgers with couscous as recommended in the recipe, next time I'll be making sweet potato fries as I craved potatoes with this.
Here is how my guilt free veggie burgers turned out:
|Spicy ban burgers|
I started by pulsing the beans together until it was a pliable mixture.
Then added the breadcrumbs and egg
|Eggs and sun dried tomatoes added.|
Finally adding the feta cheese.
|Feta cheese added|
Cook the burgers.
Recipe for Spicy bean burgers
400g tin of kidney beans
400g tin of butter beans
1 bunch of spring onions
1 garlic clove
50g sun dried tomatoes
50g dried breadcrumbs
2 medium eggs
100g feta cheese
Packet of cous cous, made according the instructions on the packet.
Drain and rinse the kidney and butter beans and tip them into a large bowl. Using the end of a rolling pin or a potato masher, give the beans a rough mash to break then up a little.
Trim and finely slice the spring onions, deseeded and finely slice the chillies and peel and finely chop the garlic. Finely chop the sun dried tomatoes. Add all of these to beans, along with the breadcrumbs, and crack the eggs in. Add a generous amount of salt and pepper and give everything a good mix to incorporate the eggs. Then crumble the feta.
Put a big glub of sunflower oil in a large frying pan over a medium heat. Then, divide the mix in four and shape each piece into a burger patty. Add the burgers to the hot pan and leave to cook for 5 minutes.
Once the underside of the burgers are lovely and crisp and golden, flip them over carefully (as they are softer than regular meat burgers). Drizzle some oil into the pan if dry and leave the burgers to cook on the other side for 5 minutes. Make the couscous as instructed by the packet. Check the burgers are crisp and golden on the other side and remove them from the pan onto the cous cous.