I 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
520 g cooked red kidney beans
4 tbsp. chopped coriander
2 garlic cloves
1 small red onion
2 chilli peppers
1 tbsp. rapeseed oil
Garnish to taste with either: tomatoes, salad, smashed avocado, mayonnaise….
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.
Rosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading →
I already cooked my potatoes the previous day so that would save me some time. Since this dish is something so versatile, this time, I wanted to make it a little more exotic than usual so I came up with this combination. I liked the crunch of the peanuts and I am a fan of their combination with carrots. I added some coriander so that it would bring some freshness to this easy dish. The only skill required is when you turn the potato cake over but once you know how to do it, you realize it’s nothing too daunting. My tip is to turn the rosti with conviction and then to let it slide back in the pan delicately (other it might break, this used to be the tricky part for me).
Exotic Rosti with Carrots
Recipe for 2 as main / 4 as a side dish
Prep time: 10 min
Cook time: 25 min
400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)
200 g peeled carrots
40 g chopped peanuts (about 2.5-3 tbsp)
4 tbsp chopped coriander
3 red chilies
2 tbsp rapeseed oil
Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.
Deseed the chili and finely chop it.
In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.
Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.