BUTTERBEAN BURGER
Makes 4
1 small onion, chopped
125ml chopped coriander
400g can of butter beans, drained and rinsed
grated rind of 1 lemon
1 egg
375ml (1½ cups) fresh breadcrumbs
salt and pepper
flour
oil for frying
4 bread rolls
rocket
sliced onion
sliced tomato
sour cream or plain yoghurt
sweet chilli sauce
Put the onion and coriander into a processor and pulse to blend. Add the beans, lemon rind, egg, breadcrumbs and seasoning and process until mixed but not a puree. Shape the mixture into four patties. Coat with a little flour and refrigerate for an hour. Heat a little oil in a frying pan and fry the patties until golden brown on both sides. Serve on rolls with rocket, onion and tomato.
Top with a dollop of sour cream and some sweet chilli sauce.
CHICKPEA AND SPINACH CURRY
Serves 4
15ml oil
1 onion, chopped
15ml grated ginger
10ml chopped garlic
15ml yellow mustard seeds
15-30ml curry powder
400g can of coconut milk
2x400g cans of chickpeas
250g cherry tomatoes
90g baby spinach
salt and pepper
45ml chopped coriander
Heat the oil in a pot and fry the onion until soft. Add the ginger and garlic and cook for a minute.
Add the mustard seeds and curry powder and cook for a minute. Stir in the coconut milk and chickpeas and simmer for 20 minutes. Add the tomatoes and spinach and cook until the spinach is wilted. Season to taste and stir in the coriander. Serve with rice or naan bread.
BARLEY AND ROASTED VEGETABLE SALAD
Serves 4-6
500ml pearl barley
60ml chopped parsley
60ml chopped mint
3-4 baby marrows, sliced
2 red onions, cut into thin wedges
500g butternut, cubed
1 large brinjal, diced
5ml ground cinnamon
5ml ground cumin
salt and pepper
45ml olive oil
80ml dried cranberries or raisins
60ml pumpkin seeds, toasted
60ml plain yoghurt
DRESSING
80ml olive oil
30ml lemon juice
5ml crushed garlic
5ml Dijon mustard
10ml honey
salt and pepper
Cook the barley in salted water until tender. Drain in a colander. When cool, stir in the herbs and dressing. Combine the marrows, onion, butternut and brinjals.
Sprinkle over the spices and seasoning. Drizzle with olive oil and toss to coat with the oil and spices. Place on a baking tray and cook at 180°C for 20 to 30 minutes until the vegetables are tender. Remove from the oven and toss through the cranberries.
Put the barley on a serving plate and top with the roasted vegetables. Scatter over the pumpkin seeds and drizzle with yoghurt.
DRESSING: Combine all the ingredients and mix well.
CARROT AND POTATO ROSTI
Makes about 12
2 large potatoes, peeled and grated
4 carrots, peeled and grated
2 eggs, beaten
250ml flour
5ml baking powder
125g feta cheese, crumbled
45ml chopped chives
salt and pepper
olive oil for frying
SPINACH CREAM
125ml sour cream
60g baby spinach leaves
1 clove of garlic
15ml lemon juice
salt and pepper
Put potatoes in a sieve and squeeze out as much liquid as possible. Put them in a bowl and add carrots. Toss to combine. Add the eggs and mix well. Stir in the flour and baking powder and mix. Add the feta, chives and seasoning. Heat a little oil in a non-stick frying pan, drop spoonfuls of the mixture into the pan and cook over a medium heat until golden on one side. Turn over and cook on the other side. Drain on a paper towel. Serve warm with the spinach cream.
SPINACH CREAM: Combine the ingredients in the bowl of a blender or processor and blend until smooth.
Angela Day, Saturday Star