Carrot burgers

I have a thing about magazinese, especially food magazines. I got so many and therefore so many recipes, beside my cookbooks. I have subscribed to two vegetarian magazine, with a lot of vegan recipes. I don't mind receiving vegetarian magazines as the recipe are easy to change into a vegan meal. The only difficult for me is to replace the eggs.

I love to get some inspiration in the magazines. 

 

In the newest magazines I got I found that recipe with the carrot burgers and it just looked and sounded good, that I had to try it out. 

Carrot burgers

 

Prep Time: 5 mins
Cook Time: 20 mins

Serve these carrot burgers with salad and a simple tahini sauce to make the perfect dinner or lunch. For a more substantial meal serve with a side of couscous or rice. 

 

Ingredients (6 burgers)

Burgers:

300g carrots

200g chickpeas

1 small onion

1 tbs tahini

1 tbs ‘spices’ (I used a Cajun mix)

Extra salt to taste

50g oatmeal

1 tbs chia or flax plus 2 tbs hot water

1 tbs red palm oil (or other oil) for frying

Dressing:

50g yoghurt of choice (or cashew yoghurt as I used)

2 tsp tahini

2 tbs lemon juice

 

Instructions

Coarsely chop the carrot and onion in a food processor and then add the chickpeas, tahini and spices and roughly mash through. Transfer the mixture to a sauce pan and cook for approx. 10 minutes stirring frequently to prevent sticking.

Once cooked, stir through the oatmeal and gelled chia/flax mixture. The mixture should be sticky but firm, if too sticky add a little more oatmeal. With wet hands form flat burger patties and fry them in a lightly oiled pan for a few minutes on each side until golden.

For the tahini sauce, mix all ingredients together well in a small bowl.

Drizzle burgers with tahini sauce and serve immediately.

 

--------------------------------------------------------------

 

'5 minute' miso stew

 

 

 

Serves 1

Ingredients:

1 sachet miso soup mix

1 cup boiling water

1 tsp sesame oil

1 small onion or shallot thinly sliced

1 small carrot grated

½ cup cabbage thinly sliced (use Chinese cabbage if possible, or a white cabbage)

Handful of frozen soy beans

¼- ½ cup brown rice vermicelli (very thin) noodles

Sesame seeds to garnish

Method:

Add the onion, carrot and cabbage to a frying pan with the oil (you could use any veg that could be chopped finely). Fry for 5 minutes, using extra water to steam fry as necessary.

 

Meanwhile boil the kettle and add the miso soup mix to the cup of boiling water- stir to combine and set aside. Add the rice noodles to another cup of boiling water and add the frozen soy beans to another cup of boiling water. Let stand for a few minutes whilst the vegetables cook.

 

Drain the soy beans and noodles. And add to a serving bowl. Pour the miso soup into the bowl and then add the vegetables. Finish with a sprinkle of sesame if desired.