For most of us it’s back to school and work. Deciding what to pack for lunches can be a chore. Angela Day has tasty recipes to help you
MINI-BEEF AND VEGGIE BURGERS
500g extra lean beef mince
1 onion, finely chopped
1 large carrot, finely grated
25ml Worcestershire sauce
30ml tomato sauce
10 dried oreganum
salt and pepper
250ml fresh breadcrumbs
1 egg, beaten
olive oil for brushing
mini buns for serving
5ml tomato paste
5ml Worcestershire sauce
Combine the beef, onion, carrot, Worcestershire sauce, tomato sauce, oreganum, seasoning, breadcrumbs and egg in a bowl and mix very well.
Shape the mixture into 10 mini patties. Refrigerate for about 30 minutes.
Brush each patty with olive oil and fry until done to your liking. Serve on the mini-buns with the lettuce and tomato, and topped with a spoonful of the sauce.
SAUCE: Combine all the ingredients and mix well.
SEEDED FISH PATTIES
2 medium potatoes, peeled and chopped
1 tin of tuna in brine, drained and flaked
45ml chopped chives
4 spring onions, finely chopped
120g cheddar cheese, grated
oil for frying
250ml fresh white breadcrumbs
15ml poppy seeds
50ml sesame seeds
Boil the potatoes until soft. Drain and mash. Combine with the tuna, chives, spring onion, cheese and seasoning and mix well.
Shape the mixture into patties and refrigerate for at least 30 minutes.
Dip the patties in the egg and then coat with the seeded breadcrumbs. Fry in a little oil until golden brown on both sides.
Drain on paper towel. Serve with a salad.
CHEESY COURGETTE SLICE
Makes about 8 portions
15ml olive oil
1 large onion, chopped
125g good-quality ham, finely chopped
80g grated cheddar cheese
400g courgettes, grated
2 carrots, peeled and grated
6 eggs, beaten
80ml low fat milk
Heat the oil and fry the onion until soft. Remove and cool.
Combine with the ham, cheese, courgettes and carrots and mix to combine. Stir in the flour.
Mix the eggs and milk together and add to the mixture. Mix and season well.
Pour the mixture into a 18 x 28cm tin that has been lined with non-stick baking paper.
Bake at 180°C for 25-30 minutes or until golden brown and set.
Cool in the tin, then remove and cut into squares.
VEGETABLE PASTA SALAD
200g coloured spiral pasta
340g tin of sweetcorn, drained
1 small cucumber, diced
200g baby tomatoes
1 red pepper, skinned and diced
2 stalks of celery, finely sliced
150g feta cheese, cubed
125ml plain yoghurt
10-15ml lemon juice
60ml chopped basil leaves
Cook the pasta in salted water until done. Drain and then refresh under cold water.
Combine with the sweetcorn, cucumber, tomatoes, red pepper, celery and feta. Season, pour over the dressing and mix well.
DRESSING: Purée all the ingredients in a mini-chopper or using a stick blender.
CHICKEN AND MANGO WRAP
Makes 4-6 wraps
2 cooked chicken breasts, skin removed
1 large mango, peeled and diced
45ml chopped coriander
6 wraps of your choice
3-5ml mild curry powder
30ml mild chutney
Combine the chicken, mango and spring onion in a bowl. Pour over the dressing and mix. Stir in the coriander.
Place some shredded lettuce at the base of a wrap about 5cm from the edge. Pile some of the filling on top.
Fold in the sides of the wrap then fold over the bottom piece to cover the filling. Roll up securely. Cut in half diagonally.
DRESSING: Combine all the ingredients and mix. - The Star