Original recipe of the week: Mini veggie burgers with a coco-peanut dip
Food fad number one is probably the vegetarian. Perfect for those on a diet or even if you’re just “meat free”. It works on multiple levels.
Vegetables are surprisingly tasty and nutritious – especially if you know what you are doing, which is why we have decided to give you a yummy vegetarian recipe to try this weekend. Perfect finger food for a light snack or even as part of a main meal, these veggie burgers are one to watch and with the coconut peanut dip, they are to die for.
Mini veggie burgers with a coco-peanut dip
Cooking time: 20 minutes
What you will need:
1 can of ready washed black lentils
1 can of ready to eat chickpeas
1 clove of garlic (finely chopped)
1 large red onion (finely diced)
1 handful of fresh coriander (chopped)
1 tsp paprika
1 tsp ground cumin
1 tsp fenugreek
2 tbsp tomato purée
3 tbsp wholemeal flour
Salt and pepper to taste
This is probably the easiest dip you will ever make. All you need is:
12 tbsp crunchy peanut butter
1 can of coconut milk
1 tbsp fish sauce
1 green chilli (finely chopped)
1 tsp ground black pepper
1 tsp ground coriander
2 handfuls of fresh spinach leaves
1 tbsp corn flour
What you need to do:
- Place both the chickpeas and lentils into a food processor and blitz until smooth.
- Now add in the egg, flour, garlic, onion and coriander and blitz again.
- When combined, add in the spices and tomato purée and give this a quick mix.
- Now taste the mix to see how much salt and pepper you need to add, then add them accordingly and mix again.
- All you need to do now is shape the mix into small walnut-sized balls and place onto a greased baking tray.
- Cook in the middle of the oven at 200C for about 20 minutes – you can turn halfway through to ensure they are golden on both sides.
- When cooked, remove from the oven and set aside to cool.
- In a wok combine the coconut milk, peanut butter, fish sauce and chilli, and heat on a low heat until the peanut butter has melted.
- Now add in the spices and give a stir, finishing off with the spinach leaves.
- When the spinach has wilted, you are ready to turn up the heat and add in the corn flour.
- Gently whisk the corn flour into the mix and continue to whisk until the mixture has thickened slightly. If it gets too thick, loosen up with a little water.
- Now turn off the heat, remove from the pan and set aside to cool until you’re ready to serve. This sauce will keep up to a week in the fridge – enjoy!