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Four ways to go vegetarian – recipes

Published Apr 25, 2015

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BUTTERBEAN BURGER

Makes 4

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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

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salt and pepper

flour

oil for frying

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4 bread rolls

rocket

sliced onion

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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

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