Liven up the lunchbox - recipes

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Copy of ST AD Veg pasta salad  98 INDEPENDENT NEWSPAPERS Vegetable pasta salad. Picture: Bongiwe Mchunu

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

Makes 10

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

sliced tomato

lettuce

Sauce

45ml mayonnaise

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

Makes 10-12

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

salt and pepper

1 egg, beaten

oil for frying

Crumbs

250ml fresh white breadcrumbs

15ml poppy seeds

50ml sesame seeds

50ml linseeds

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.

* You can leave out the seeds from the crumbs or replace them with 60ml chopped parsley.

 

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

80ml flour

6 eggs, beaten

80ml low fat milk

salt and pepper

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

Serves 6-8

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

salt and pepper

Basil dressing

125ml plain yoghurt

60ml mayonnaise

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

4 spring onions, finely chopped

45ml chopped coriander

shredded lettuce

6 wraps of your choice

Dressing

60ml mayonnaise

10ml milk

3-5ml mild curry powder

5ml tomato paste

30ml mild chutney

10-15ml lemon juice

salt and pepper

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



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