Cannellini Bean and Harissa Burgers

Getting three carnivorous teenage boys to eat vegetarian food can be a bit of a challenge but, I find with my boys if I serve it in a bun, all will be right in the world!

I spread Greek natural yogurt on the bottom of the roll, top with salad leaves, burger, more yogurt and then finely diced sun dried tomatoes and some fresh pepper.

Makes 8 burger patties.

Ingredients

2 tablespoons oil

100g finely diced onion

220g grated carrot

2 garlic cloves, crushed

2 tablespoons harrisa paste

80g fresh gluten free breadcrumbs

2 x 400g tins cannellini beans, drained and rinsed

2 limes, juiced

10g mint leaves

1 egg, beaten

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper

Method

Heat the oil in a large pan and add the onions, cook until soft.

Add the grated carrot and garlic to the pan and cook over a low heat for 8-10 minutes until the carrot is soft.

Add the harrisa paste to the pan and cook for one minute.

In a food processor, whizz the bread to make breadcrumbs, tip into a large bowl.

Process the beans, lime juice, mint, egg, smoked paprika and cumin to a slightly lumpy paste.

Pour the paste into the bowl of breadcrumbs and add the carrot mixture.

Season and combine well.

Leave to rest in the fridge for one hour.

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Divide the burger mix into eight balls and form into patties.

Lay four patties onto each prepared tin.

Drizzle with a little oil and pop the trays into the oven.

Bake for 25 minutes until the outside is crisp.

Toor Dal

There is something extremely comforting about dal. 

Leftovers keep well in the fridge and I happily eat this the following day for breakfast but then I do have more of a savoury tooth!

Serves 6 as a side dish.

Ingredients

200g toor dhal, rinsed and drained

800mls water

1/2 teaspoon turmeric powder

Salt to taste

50g ghee

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

2 dried chillies

1 shallot, finely sliced

Method

In a medium pan, bring the dal and water to the boil. Skim off the foam, add the turmeric, stir well and then leave to simmmer, partially covered, for 50-60minutes, stirring occasionally.

Once the dal is cooked, heat a small frying pan over high heat.

Add the ghee and once hot add the mustard seeds, cumin seeds and chilli. As soon as the mustard seeds start to pop, add the shallots and fry until golden.

Pour the fried seasoning and ghee into the dal with a little salt, stir well, check for seasoning and serve.

Baked Beans With Chorizo

As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.