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Pea, spinach and brown rice patties (vegan and oil free)

17 Jan

Are you doing the healthy eating thing this month?

People around me are having salads at lunch time and my friend last week even had hers without the dressing. I know.  On instagram, more people are asking me about ‘how to’ on roasting veg or other healthy vegetarian stuff, not tips on creamy curries or frying pakora.

I am off to a good start this year. No, I haven’t cut out bread, cakes, and biscuits or curry (as evidenced on my instagram profile). I am off to a good start because you know how I told you, that every year New Year’s Eve for the last four years I have been filled with dread?  I felt anxious as the year turned over that I had not done enough or not moved enough. I created, shaped and grew a larger monster of my normally hushed down feelings of confusion and mislaid bits of identity since my boy has been born and my redundancy. Am I still clever? Can I still be successful? Could I still earn what I used to?

Well, guess what? For the first time in four years, I didn’t feel it. I thought a little bit, my heart was still and my mind was sleepy. That my friends, is a healthy start to 2015. I have grown.

Pea, spinach and brown rice patties (vegan and oil free) by Deena Kakaya

So, with a healthier mind, I share with you green freshness and goodness. The pea, spinach and brown rice patties are oil free and vegan friendly. I am myself surprised that they have held so well and they are so moist on the inside. The oats and breadcrumb give a crisp exterior and even after freezing a batch and cooking them the other day, they are still moist inside. Even my two year old enjoyed them.

Pea, spinach and brown rice patties (vegan and oil free) by Deena Kakaya

Ingredients to make 12 patties

300g frozen peas, boiled for 3 minutes and then cooled

2 cloves of garlic, minced

1-2 green chillies

125g baby leaf spinach, shredded in a food processor

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. chaat masala

65g brown rice, cooked per packet instructions and then cooled

50g jumbo oats

80g breadcrumbs

  1. Combine the peas, garlic, spices and seasonings into the food processor and blitz them into a lightly lumpy paste. Then add the spinach and blitz again.
  2. Turn the pea paste into a large bowl and then add the oats, breadcrumbs and cooled, cooked brown rice and form it all into dough.
  3. Put the patty mix into the fridge for 15 minutes and then bring it out to form equal sized patties, placing them onto baking paper.
  4. Place the patties back into the fridge for about 30 minutes.
  5. Once the patties have set to a more firm shape, bake them in a preheated oven at 200 degrees for 20-25 minutes, until they are lightly golden on the outside.

Indian spiced pea puree pasta

8 Sep

Image

This week I read about all this stuff to do with food for the  poor and Jamie Oliver’s thoughts around it.  Essentially he wants to show people how to eat better on a budget and he’s doing a TV show called, ‘Jamie’s money saving meals’ and he’s written a book called, ‘Save with Jamie’.
Now the controversy, if you want to call it that, is apparently because of the connections he’s made between a poor persons diet to productivity and comparisons made with poor folks in Italy who supposedly eat fresh pasta and veg and the alleged relative superior productivity of Eastern European people.

So it’s got me thinking. I do think that you can eat well on a budget;

– a simple chickpea curry costs under a pound to make when you use canned chickpeas
– good old sweetcorn soup with a few asian spices and crusty bread can also cost £2 for feed two people
– a lovely indian spiced mixed vegetable omelette is also inexpensive when using frozen vegetables
– have you seen my BBC Good Food recipe for parsnip pancakes? If you have gram flour in the house, you could make enough for two people and them in bread as a sarnie for under a couple of quid
– if you are using tinned tomatoes, a simple tomato and basil spaghetti dish can cost around £3 for four people

However, as far as I can see, whichever way you cut it, chips are cheap.  Cheaper than most healthier alternatives.  If you’re buying them, they are filling, you don’t need any gas to cook them or water to wash plates.  They are one of life’s little comforts and if everything else is looking grim, the smell of fresh chips and a cuddle can do something lovely for the soul, for a bit.

So, I’m not sharing a recipe for the poor.  This is not a recipe that is labelled in any such way.  I’m sharing an absolutely scrummy, lightly tangy and pea-sweet, luminous, moorish and easy to cook recipe that happens to be pretty inexpensive to cook. Bonus
A lot of my mummy peers have come out of their previous careers, or have taken reduced hours.  It doesn’t mean our tastes have changed,  we still like to eat well; as well as we always have and perhaps even better now that little mouths want to copy us.  Saving a few quid along the way is a bonus though isn’t it?

When I was a teen people ate pasta on a diet, for the relatively low fat content.  I remember watching Oprah discussing her huge weight loss saying that she could eat pasta every day of the week and that her chef would do something completely different with pasta every day.  I think this is what I love about pasta.  I still haven’t fallen out of love with it and am not yet bored of it.  Funnily enough though, I spoke to a relative who was cooking pasta as we spoke.  I asked her what sort of sauce she was making and she said, ‘the normal one’.  This made me chuckle. The default pasta sauce is of course some sort of tomato sauce…come on, do something different today.

Ingredients

One medium onion, finely diced
2 fat cloves of garlic, finely diced
2cups petite pois, defrosted
200g creme Fraiche
2-3 tsp vegetable oil
100ml water
400g pasta
Some shavings of vegetarian hard cheese

The spices; 1tsp cumin seeds, 1/2 tsp ajwain (carom) seeds, 1/4 tsp black pepper, 1/4 tsp turmeric, salt to taste, 1 1/2 tsp coriander powder

Method

1 . Put the pasta on the boil in salted water, per packet instructions. Don’t forget to wash it in plenty of cold water when it is cooked
2. Heat the oil and then add the cumin seeds and carom seeds together with the turmeric and allow the seeds to sizzle before stirring in the onions and salt. Soften the onions for a couple of minutes and then add the garlic and soften until the onions are transparent.
3. Add the peas and stir in the coriander powder, coat the peas and then add the water. Bring the peas to a simmer and cook for 3-4 minutes.  Then stir in the creme Fraiche and the back pepper and cook for a further 3-4 minutes.
4. Pour the peas into a food processor and blitz it until its almost smooth.  It’s lovely with some texture in there, so don’t try and get it completely smooth
5. Place the pea purée into the cooking pan again and stir in the pasta
6. Serve and garnish with the shavings of cheese

I am submitting my recipe to this month’s Pasta Please, a monthly event by Jacqueline over at Tinned Tomatoes. This month’s host is Johanna over at Green Gourmet Giraffe and the topic is long pasta.

pasta please

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