Recipe of the Week
Spicy bean burgers with Cajun wedges and super slaw
Spicy bean burgers with Cajun wedges and super slaw
1 1/2 Olive oil
1 tsp Ground coriander
1 tsp Turmeric
2 fat to garlic cloves, chopped
1 small red chilli, chopped
75g onion, chopped
60g carrot, grated
60g courgette, Grated
50g sweetcorn kernels
250g canned black eyed beans, rinsed and drained
1 tsp Himalayan pink salt/sea salt
1 tbsp chopped fresh coriander
50g millet flakes
Polenta for coating
Extra olive oil for sautéing
Heat the oil in a large saucepan, add the ground coriander and turmeric and sauté for 2 minutes, then add the garlic and chilli and sauté for 1 to 2 minutes, until softened. add the onions and sauté for a further 3 to 4 minutes to soften the onion, adding a splash of water if the mixture gets too dry.
Add the grated carrot and courgette and sauté for 1 to 2 minutes, until softened. Add the sweetcorn kernels and sauté for 2 minutes, until softened, Then add salt.
Transfer the ingredients to a mixing bowl and stir in the chopped coriander and millet flakes. When cool enough to handle, form the mixture into eight burgers, kneading the mixture lightly to break down the beans.
Spread a generous layer of polenta on a plate and coat the burgers well, then chill in the fridge for 30 minutes. Preheat the oven to 160°C.
Heat a little Olive oil in a frying pan and, working in batches, cook the burgers for about two minutes on each side, until golden. Transfer to a baking tray lined with baking parchment, and bake for 20 minutes, until cooked through.
Cajun sweet potato wedges
3 sweet potatoes, cut into large wedges
2 tbsp Olive oil
Cajun spice mix to taste
Place the sweet potato wedges in a large bowl with the Olive oil and cajun spice, and toss well to coat thoroughly. Transfer to a baking tray and cook in a preheated oven for 30 minutes, or until golden brown.
Super slaw
65g red cabbage, finally sliced
150g white cabbage, finely sliced
50g sweet potato, grated
50g celeriac, grated
50g Apple, grated
25g spring onion, finely sliced
25g raw sunflower seeds, soaked for 30 minutes, then drained
1 tsp Himalayan pink salt/sea salt
Ground black pepper
Tahini/cashew Mayo
One heaped tbsp tahini
One heaped tsp cashew butter
1 tbsp Olive oil
Juice of half a lime
1/2 tsp white miso
2 garlic cloves
Himalayan pink salt/sea salt
Freshly ground black pepper
Whizz all the Mayo ingredients in a blender, gradually adding as much water as necessary to make a smooth sauce. Season with salt and pepper to taste.
Combine the coleslaw ingredients in a large bowl. Pour over the mayo and using your hands, massage until all the coleslaw ingredients are well coated with mayo.