Tag Archives: Veggie burger

Eggless, mushroom and quinoa vegetarian burger

6 Jan

My boy turns three soon and I have been racking my brain for where to take him on his birthday. In fact he will have two days out, one on his birthday with me and one we will all have as a family when his dad returns from Germany. The problem is that the bar is set quite high. Already at three he has had two international holidays and eats out most weekends. Our pre-nursery school days together have been filled with visits to the farm, aerodrome, and kids swimming centre, London markets, butterfly world and the zoo for which we have passes. He’s been to the space centre, IMAX, national history and science museums as well as the aquarium and let’s not touch on the topic of soft play centres or rainforest café-all done. I know there is an element of spoiling him here but the truth is that I am indulging myself in his childhood.

mushroom quinoa burger by Deena kakaya

Turning three is a big deal. It is the birthday before nursery school and now that he has his place we are frequently talking about how exciting that will be. After he is three he will have birthday parties too, with his friends in attendance. Up until now, I have steered away from hosting parties for him as I didn’t want to overshadow the special feelings with the complexities that grown-ups bring to parties. It will all be different next year.

The trouble is that these excursions aren’t cheap and are often sinful for the vegetarian tummy. These days I have been looking out for ideas like the RAF museum in Hendon, which in my opinion is little talked about but utterly impressive (I am not being paid or sponsored to write this). It is a little boy’s paradise with planes hanging off the ceiling and a few accessible for entranced exploration. There were old planes and newer planes and the whole place reminded me of that film, ‘a night at the museum’. We worked up an appetite walking around several buildings full of planes and at lunchtime I ordered from the on-site restaurant a vegetarian burger and some chips for the boy; something I said I would never do (before I had him). The problem was that there was no vegetarian alternative and normally I take his food with us, but it was post-Christmas. Anyway, my burger was a couple of baps with some grilled peppers and courgette tumbling out of it. I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but that would be repetitive wouldn’t it.

The next day, we had another excursion planned with my boy’s cousin, to the national history museum in Tring. This time, I made burgers.

mushroom quinoa burger by Deena kakaya

Now, I have tried innumerate versions of the veggie burger but none have made it onto the blog. Is a burger, ‘special’ enough to blog about? Besides, many of the iterations felt either too; wet, or eggy, dry and crumbly, or just doughy. I simply wanted a burger that’s lean and an option for healthy vegetarian eating but I have been mindful about retaining the moisture and of course it has to have a crisp exterior. Otherwise what would be the point? I like colour and depth and succulence, as all burger lovers do. I am particularly pleased with recipe because I have managed to pack in some quinoa and even some iron-level boosting dried apricots. So, I am sharing with you this burger recipe because it really does the job.

for the full recipe head over to great british chefs

Beetroot, chipotle and feta fritters with Asian style cucumber salad

29 Sep

Beetroot, chipotle and feta fritters

Beetroot, chipotle and feta fritters

Our taxi driver confidently lead us down a shabby lane in Cairo. It was such a hot and dusty day and the atmosphere around the roads was subdued. We dodged the rocks and stones that had dislodged from the road and buildings and skipped over small mounds of stinking rubbish. I shot huffy expressions towards my explorative and overly-polite husband who simply adjusted the cap on his head, mopped his face and said, ‘come on babe, lets just see’.

Lets just see? What did he mean? What if something happened to us? I’m a natural worrier and this, together with having had regretful holiday experiences in the past, had fired off dozens of atrocious images in my mind from being food poisoned to being shot.

I reassured myself that our driver was in fact a lovely, pious man. He had gelled quite well with my husband and he told us lots of stories to pass the journey times during out holiday. Whilst we stumbled and hopped along the path he was leading us along, towards this supposedly acclaimed restaurant, he was telling us why men in his hometown wore a bruised forehead. Apparently it demonstrated their religious devotion and credited them to be god following people because you could see that they bowed down for prayer regularly.

So, we weren’t shot. We arrived at the restaurant and it had a feel of the rainforest cafe in London. The roofs were leafy and crowded in a fun sort of way. Fake birds bobbed up and down above us, but they added to the rainforest feel. Fish swam beside us and whilst we settled ourselves at our table and my inner child was tickled. As you can imagine, I was smiling and that unrequited, ‘I told you so’ naturally blurted at me.

So I wondered off to watch this giant man rub his hands a couple of times and produce perfect falafels into the biggest wok I had ever seen. It was bubbling with steaming hot oil and none of the chickpeas escaped. Perfumes of tahini and parsley dominated the smoke above him. But then I saw his hands appear blood stained. Flutters of panic seared through me..he wasn’t cooking with meat was he? Was I right all along?

It was beetroot. He was stuffing grated beetroot into the falafels. He was watching my expression and then he and his big toothy grin handed one to me on a plate.

It was sweet, nutty and slightly spicy. Probably the way I’d describe my favourite friends and oh my goodness they were crispy and addictive. I wanted more. I couldn’t believe how fluffy they were, so light. They taste a bit like little burgers, I’d happily stick them in some pitta with dollops of hummus.

So I came back and I created these beauties. You know I like spice so I’ve whacked in some beautiful smokey chipotle, it makes the whole combination more sensual. I’ve got salty feta in there too and it works in harmony with sweet beetroot. I love these because they are moist without being pasty. I don’t add plain flour because it gives it that texture that sticks to the roof of the mouth. Instead I have used gram flour and chickpeas to give that nuttiness. Whether you eat these with salad or as a burger, you’ll find them easy to make and freezer friendly.

Ingredients

300g cooked beetroot, grated
75g breadcrumbs
100g chickpeas, squashed
2tbsp finely chopped parsley
1tbsp finely chopped chives
1/2 tbsp chipotle paste
1 1/2 tsp smoked paprika
1 egg lightly beaten
3 tbsp gram flour
50g feta cheese, crumbled
2 spring onions finely chopped
Oil for shallow frying
Salt to taste
1 tsp toasted cumin seeds
Salt to taste

Method

1. Squeeze as much if the juice out of beetroot as possible
2. Add the onion, feta, spices, herbs and add the chickpeas by imagesquishing them between your fingers. Use the salt carefully because feta is salty.

3. Add the chipotle paste, gram flour and the egg. Mix it all together before adding the breadcrumbs. If you feel that the mixture is too wet add a bit more gram flour
4. Form golf sized balls before dropping them into the warmed oil. Shallow fry them until they are golden brown on each side and serve with an Asian style cucumber salad.

Beetroot, feta, chipotle, chickpeas

Frying golf ball sized parities of Beetroot, feta and chipotle with chickpeas for nuttiness

For the cucumber salad

Peel one whole cucumber and stir it together with

1 tbsp toasted sesame seeds
2 cloves of minced garlic
1 tsp minced ginger
3 tbsp rice wine vinegar
2 tbsp sesame oil

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