Zucchini and Feta Chickpea Burgers

Zucchini and Feta Chickpea Burgers

Lately I find loads of organic locally grown zucchini and I have basically been consuming them day on and day off. Besides pan roasting them, adding them to a salad or grilling them, I thought for a change to add them to a Mediterranean style burger: with chickpeas and feta cheese. Continue reading

I tried to make this recipe as simple and straightforward as possible so when time is limited, this recipe can come in hand as a healthy summery treat. Since the heat has increased drastically over the past week, I didn’t feel too hungry so I had the burger on its own, but you can accompany this dish with a nice crunchy salad or some oven sweet potato fries.

 

Zucchini and Feta Chickpea Burgers

Zucchini and Feta Chickpea Burgers

Recipe for 4

Prep time: 15 min

Cook time: 8 min

 

Ingredients:

1 can chickpeas

1 zucchini (not too large)

1 red onion

1-2 garlic cloves (depending on the size)

100g feta cheese

2 tbsp. chopped parsley

2 heaped tbsp. breadcrumbs

smoked paprika

2 tbsp. olive oil

Salt and pepper

 

Recipe:

Grate the zucchini and the onion in a bowl. Season them with salt, mix and place them in a clean tea towel, in a sieve over a bowl and set them aside to let moisture drip off.

Meanwhile prepare the rest of the recipe by mashing the chickpeas in a bowl (alternatively use s food processor), then crumble the feta and add the breadcrumbs. Pass the garlic though a crusher and add that to the bowl too.

Back to the zucchini and onion, take the tea towel and squeeze out as much moisture as possible before adding them to the rest of the ingredients.

Mix all the ingredients together and add salt pepper and smoked paprika to taste. Blend all the ingredients together and form four patties.

On a medium fire heat the olive oil and add the patties to brown on both sides.

Serve in a bun with the garnish of your choice (salad, tomato, avocado, mayo, chilli sauce, ketchup,…)

Red Bean Burger

Red Bean BurgerI love vegetarian/vegan burgers and this recipe is something I keep on making over and over, especially when my mother comes over and we don’t know what to eat. Continue reading

With a few ingredients you’ve got yourself a healthy and filling dish that is easy and quick to prepare. What I also like about burgers is that they are a good source of iron and since my meat intake is relatively limited, this recipe is a good alternative. I prepared this red bean burger and garnished it with what I had at home (tomatoes and salad) although if had had an avocado I would have smashed it with a fork and used it as mayo to smother it all over. The nice thing at least is that I know that in not so long I’ll be having it again and this time I will not forget the avocado.

 

Red Bean Burger

Recipe for 4

Prep time: 15-20 min

Cook time: 8-10 min

 

Ingredients

520 g cooked red kidney beans

4 tbsp. chopped coriander

2 garlic cloves

1 small red onion

2 chilli peppers

Salt

1 tbsp. rapeseed oil

4 buns

Garnish to taste with either: tomatoes, salad, smashed avocado, mayonnaise….

 

Recipe:

Place the beans in a bowl and with the help of a fork or a potato masher mash them.

Crush the garlic with a garlic crusher and finely chop the onion and the red pepper. Add the two ingredients to the bowl along with the coriander and salt to taste.

Mix everything together and form four patties.

Heat the oil in a pan on a medium fire and cook the bean burgers for 4-5 min per side. Once they are nice and brown, garnish your burger according to your taste.

Rice Medallions with a Sweet and Sour Salad

Rice Medallions & Sweet and Sour Salad 5I didn’t spend too long in the kitchen for Christmas but today, besides packing my suitcase I decided I would spend a little time cooking something I like. Continue reading

I went to the usual cupboard where the cookbooks are piled up in lines and after removing three quarters of the collection I found a piece I had totally forgotten about. It’s a book on vegetarian recipes and it comes from a Swiss brand which also makes cookbooks: Betty Bossy. I have already taken a few of their recipes and if you want to know more about it you can visit their site at bettybossy.ch (unfortunately the site is only in either French or German). I took this recipe and adapted it to the season and to my taste.

Rice Medallions & Sweet and Sour Salad 1

 

Rice Medallions & Sweet and Sour Salad 3

 

Rice Medallions with a Sweet and Sour Salad

Recipe for 2

Prep time: 20 minutes

Cook time: 25-30 minutes

 

Ingredients:

100 g rice (Arborio or Carnaroli or other risotto rice types)

2.5 dl water

2 small to medium carrots

1 orange

1,5 tsp honey

1,5 tbsp white wine vinegar

2 tbsp oil

1 red chili

6-8 roughly chopped walnuts kernels

40 g sbrinz

1 small bunch herbs (I used parsley, thyme and chives)

1 egg

25g flour

1 tbsp oil

 

Recipe:

Rinse the rice under water and place it in a pan with 2.5 dl water. Bring to a boil and cook on a low fire until done, about 15-17 minutes. Set aside.

Peel the carrots and slice them lengthwise. From those long slices cut long and thin strips. Cut the top and bottom part of the orange. Following the shape of the fruit, remove the skin with a knife. With your knife now cut into the orange to remove the sections.

Thinly chop the chili.

In a bowl mix the honey, vinegar, olive oil, salt and chili. Add to the carrots and orange and leave to macerate for about 30 minutes.

Thinly chop the herbs.

Add the flour to the rice, mix and add the cheese, the egg, the herbs, 1 tbsp olive oil and pepper to taste. Divide into portions and shape into little patties.

Heat oil in a pan and add the medallion to brown on each side, 3-4 minutes per side.

Serve warm with the carrot and orange salad garnished with the walnuts.