A green meal without greens.
No green vegetables. Some people actually have this (weird) thing where they just won’t eat anything green (this one goes to you Yvonne, for your strange boyfriend). Also, we didn’t have anything very green in the fridge (apart from some chinese celery, which I have a feeling won’t make it until the end of this week). So here is a vegetarian meal without anything green in it, one in which you can hide all manner of vegetables and also get in plenty of protein. Nothing is particularly original (I used a glamorgan sausage recipe as the base for the burgers) and the roast veges are easy peasy. But hey. A great way to get veges into your flatmates (or kids I suppose) without a problem. Everything in this meal is absolutely BURSTING with flavour too, so even if somehow it is found out that there are veges present, there won’t need to be much persuading. You can change the spices and stuff to your liking, but the way I did it, it had a strong earthy, smoky, sweet taste overall. Also I promise the burgers are not dry like felafel – they are packed with cheese.
Start with the roast veges, as they’ll take a bit longer than the burgers.
Cumin-spiked roast veges
4 large roasting potatoes, chopped into 2cm cubes (we like Nadines)
cauliflower florets, chopped walnut-sized (you want the floret bits to be walnut sized)
1 red onion, cut into 6 wedges
2 parsnips, cut into 4cm chunks
lots of oil – enough to coat everything
sprinkling of ground cumin and flour
1 tsp garlic powder of 3 large smashed cloves of garlic
approx 1 tsp salt (or to taste)
Preheat oven to 210C or 410F. Throw everything in a large roasting pan and mix well, coating veges in oil. Arrange on a single layer and throw in the oven.
While they’re cooking (they’ll take about 30 minutes) prepare the burgers. You’ll want to cook the burgers about 20 minutes into the roasting. Remember to shake the roasting pan after about 5 minutes so sticking doesn’t happen, and flip after about 20 minutes.
makes 7 burgers
half an onion, minced/chopped finely
130g wholemeal breadcrumbs
110g finely grated gruyere cheese (or tasty, or edam plus some parmesan)
1/3c drained and rinsed chili beans, mashed (or any type of bean. This can be left out if you haven’t got any)
1/4 c cooking oil
1 tsp mustard
1 tsp mixed herb
1/2 tsp paprika
1/4 tsp turmeric
lots of freshly ground black pepper
1/4 c flour
Mix everything except the flour together well, reserving some oil for the pan. The mixture should be easily moulded into golf-sized balls, which you squash flat onto a plate with flour on it. Heat oil in a medium sized non stick pan on medium high heat and fry until the undersides are golden brown. Flip, and fry until both sides are golden brown.
Serve alongside roast veges or salad, or between bread. Great as a protein in salads broken up too (although it could be easier to cook them as small meatballs).