Rose’s Recipes Nov 20

I made a Meatless Monday night dinner and the raised eyebrows with the groans would have made the most timid cook think ‘what have I done?’ My attitude is ‘too bad, try it first, then comment.’ Since it is healthy, it tastes even better!

 Seedy Bean Burgers with Goat Cheese and Balsamic Reduction

1 garlic clove, minced
1/4 cup finely chopped fresh parsley
1/4 cup shelled pumpkin seeds
11/4 cup canned chickpeas or black beans, drained and well rinsed
1 large egg
2 Tbsp olive oil divided
1/4 cup whole grain bread crumbs or oats finely chopped in the food processor
3 Tbsp minced red onion
1 small carrot, grated
3/4tsp dried basil
Zest of 1/2 lemon
Salt and pepper to taste
1/2 cup balsamic vinegar
3 oz soft goat cheese

 Add garlic, parsley and pumpkin seeds to food processor. Blend until seeds are nicely ground and mixture is well combined. Add beans and egg and blend again.

Scrape mixture into large bowl and add 1 Tbsp oil, bread crumbs, onion, carrot, basil and lemon zest. Add pepper and salt to taste. Combine well with hands and from into patties. Mix makes four slider size patties.

Set patties aside on plate in fridge while you prepare balsamic reduction. Heat balsamic vinegar over medium heat until it reaches a slow boil. Reduce heat and simmer until mixture becomes syrupy enough to coat the back of a wooden spoon. Remove from heat and set aside.

Heat remaining oil in cast iron skillet. Fry patties until golden brown on both sides. To serve, top each patty with crumbled goat cheese and a generous drizzle of balsamic reduction. Serve with Kohlrabi fritters.

Serves four.

Kohlrabi Fritters

Dipping Sauce
2 tbsp rice vinegar
2 tbsp freshly squeezed lemon or lime juice
1 tbsp reduced sodium soy sauce
1 tsp palm sugar
1/4 tsp chili flakes (optional)

 

Fritters

2 kohlarabi, peeled and grated
1 large potato, peeled and grated
1/2 tsp sea salt
2 free range eggs
3 tbsp chopped cilantro
3 tbsp whole wheat or unbleached all-purpose flour
1 tbsp corn starch
1 tsp grated fresh ginger
1/4 tsp cayenne (optional)
1/3 cup vegetable oil
Sea salt and ground pepper to taste (optional)

 For sauce, stir vinegar with lemon juice, soy sauce, sugar and chili flakes, if using.

For fritters, place kohlarabi and potato in colander and sprinkle with salt. Toss to mix, then set in sink and let stand for 15 minutes. This will help extract extra moisture. Wrap mixture in clean kitchen towels and gently wring out to absorb as much liquid as possible. Place in large bowl. Add eggs, flour, cilantro, corn starch, ginger and cayenne (if using). Stir to mix evenly.

Heat oil in large frying pan set over medium heat. Working in batches, carefully drop mixture in large spoonfuls into oil. Flatten using fork. Don’t crowd pan. Fry until golden, 3 to 4 minutes per side. Remove to paper towel-lined plate. Season with pepper and salt if using. Repeat with remaining mixture. Serve with dipping mixture.

Makes 12 fritters