Simple and easy  Vegetable Burger/Patties

I always believe in the saying ” HOME MADE IS THE BEST”.  When I have time I always think about my family having a healthy well nutritious meal. As I am so busy during the day I really don’t want to cook when I come home. Thats why I create so many one pot meals. But when I have time during the week end I do a lot ahead. This is one of them. If you are a busy mum try making these  beautiful vegetable only burgers for your kids or the loved ones.

When ever I do these burgers I try to add all the colourful vegetables to make it looks nicer and also tastes nicer too. I didn’t add any eggs in this recipe thinking about my vegan and vegetarian readers and you don’t need any eggs in here at all.  I used bread crumbs only as a binding agent for these burgers. Don’t try adding watery vegetables as you will end up having lots of bread crumbs in your burgers.

I used 1 large sweet potato, half of a butternut pumpkin, 2 large carrots, 1 whole leek, about 250g spinach, and 2 large potatoes.  I used about 11/2  cups of  bread crumbs for this recipe. Cut one onion,  several cloves of garlic and some bird eye chillies . Chillies are always optional.

Then I used these ingredients 2 table spoons full tomato chutney, 1 tablespoon full  chilli sauce, 1 table spoon full sandwich pickle and 1 tablespoon full wholegrain mustard to give extra flavour.

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Add about tablespoon full oil in to a pan. The oil level depends on the amount of vegetables you are using.

 

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Add onion, garlic, chillies in to the oil.

 

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Add the potatoes in to the stir fried onion mix.

 

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I added a table spoonful cumin powder and a tablespoon full coriander powder and some roasted paprika.

 

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Mix well and cook several minutes.

 

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Add the carrot, sweet potato and the pumpkin in to the potato mix and cook well.

 

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Next add leeks and cook about 2 minutes stirring continuously.

 

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Lastly add the spinach and cook about a minute.

 

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Next add all the chutney & sauces. Stir well.

 

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Add the bread crumbs little by little in to the vegetables and stir well.

 

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It has to come to the consistency like this.

 

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I used my burger press. You can use a mould or a food rind or a cutter too. Or you can make it by making balls and flattening them.

 

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After making it will loo lie this.

 

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Use baking papers to stack them.

 

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After put another baking paper on top. then put another baking paper on top.

 

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I stack them like this. So when you freeze it is so easy to divide them.

 

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To make them for using for a meal Add some oil in to a pan.

 

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Then cook both sides turning after several minutes.

 

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Its ready . You can serve this with a side salad or even in a bun.

Vegetable Stack from Scratch

 

Recently I went out with some of my colleagues  from my former workplace.  We went to a very famous corner café in Melbourne. I got the chance to look at all the beautiful sweets and savouries. For a chef like me its always copy at  least one from each. I copycat a sweet which I will soon upload. This is the one my two beautiful friends ordered. The beautiful vegetable stack To tell the truth my imagination turned out 100 times better than the one I saw. One small size of a stack like 2x4x3 slice was $8.50.  The tray I made cost less than 15 dollars but worth like 100 dollars. Any way its all about labour cost.

When you do this slice , make sure to slice the vegetables thinly so you can have several colourful layers. First deep fry the egg plants and pat dry them well to take excess oil. You can do this step several days before and leave to absorb oil wrapped up in paper towels.

When you blanch the veggies make sure to do greens, pumpkins and carrots first. They don’t release colour to the boiling water. Next you can do the potatoes. If you wash  the potatoes well the water will not go thick with the starch. That depends on the variety of the potatoes too. Add the beetroot lastly as it releases the colour. Make sure to pat dry al of the on paper towels to reduce  releasing extra water in the slice.

If you are a vegetarian or a vegan omit the eggs and add like quarter cup of flour to almond milk or rice milk. As an option you can add fried tofu thinly sliced as a source of protein.

When you cool the slice completely it sets well and comes out nicely. This can be kept in fridge up to 4 days with out a problem.

[youtube https://www.youtube.com/watch?v=nDn-SVEl2_M&w=560&h=315]

Ingredients

  • 8 Eggs
  • 1 cup Milk
  • 2-3 Table spoon plain flour
  • 1 Cup Cheddar or mozzarella cheese
  • 2 Large Egg plants
  • 2-3 Large carrots
  • 500g Pumpkin thinly sliced
  • 500g  potatoes thinly sliced
  • 2 large salad onions sliced
  • A bunch of greens
  • 1 Beet root thinly sliced

Method

 

  • Wash vegetables.
  • Slice  them thinly as you can.
  • Bring two litres of water to boil. Add a table spoon full salt in it.
  • Blanch all the vegetables. (Read the description above to get the tips)
  • Deep fry the egg plants
  • Make the egg mix by adding the eggs, flour, milk together with some salt, & pepper.
  • Spray a 12×8 inch baking tray.
  • Preheat the oven to 200c.
  • Start layering the vegetables. Make sure to add the cheese between with the egg mix.
  • Top with the remaining egg mix and sprinkle cheese on top. Bake on 200c about 20-30 minutes or until the eggs set.
  • Cool completely before cutting.

 

Quinoa stir fry with vegetables and chicken

quinoa is a superfood. It is gluten free . It is a high protein vegetable that is becoming very famous all over the world. Some replace rice with quinoa. it is high in omega 3 and lots of other nutrition & 9 different types of amino acids.

When you cook quinoa make sure you to wash well. I  normally do several times. After add stock or water. I find when you add stock water it tastes beautiful. It’s alright with water with a bit of butter. Anyway that’s my personal choice. Always add 11/2 cups of water for each cup of water.So it cooks light and fluffy. I  bring the quinoa to boil on high heat and then I reduce the heat to low cover and cook for fifteen to twenty minutes.

when I have time I always extra quinoa and leave in fridge for several days.  So you can quickly assemble the cooked quinoa as a salad when you are busy or can make quinoa omelette or even patties. I have done some videos and I will link them. You can cook a big amount of this dish and freeze in individual containers for future use. This recipe is really good for freezing.

[youtube https://www.youtube.com/watch?v=FJEtoX76OMQ&w=560&h=315]

Ingredients

  • 3 small cups quinoa
  • 41/2 water or stock water
  • Butter or olive oil
  • 250g Chicken tenderloins (Optional)
  • 1 Yellow and red capsicum
  • 1 carrot
  • 100g Beans
  • 1/2 cup purple cabbage
  • 1tsp coriander powder
  • 1/2 Tsp cumin powder
  • 1 large onion chopped
  • Several cloves of garlic chopped
  • Several chilies sliced (Optional)
  • Olive oil or butter for stir frying
  • Salt and pepper

Method

  1. Wash quinoa thoroughly and cook it until light and fluffy. (Please read the description on top)
  2. Use a fork to fluff the quinoa.
  3. Cut the Vegetables and prepare all the other ingredients.
  4. Add oil in to a pot or a pan.
  5. When the oil is hot add the onions, garlic and chillies .
  6. Fry until the onions are translucent.
  7. Next add the hard vegies and cook about a minute. Do not over cook the vegetables.
  8. Next  add all the other ingredients and the cooked quinoa and stir fry well.
  9. Serve hot with a chutney or pickle or as it is.
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