I am not sure if burgers with roasted potatoes are served anywhere else except Greece, as I’ve never seen this in a menu outside of Greece. I am considering this to be a traditional Greek recipe, as it’s something you can order at every single restaurant and you can more or less find it in any Greek recipes cookbook. I wanted to keep this for the VeganMofo, that this year will take place in October for 5th time, as my theme will be traditional Greek recipes veganized. But as many people requested the recipe on my facebook page I decided to share it now. I find it scary how close to the real thing these burgers look like but I absolutely love them. These were that good that did not manage to take a proper photo with food served in a plate because we ate them immediately. I promise I will update with a new photo soon.
burgers and roasted potatoes right out of the oven
for the burgers
3 cups cooked adzuki beans, drained (if you cannot find adzuki beans, red kidney beans will work good as well)
1 medium red onion, cubed as small as possible
3 garlic cloves, minced
1/3 cup ground flax seeds
1/2 cup breadcrumbs
1 cup flour (I used chickpea flour)
1 tsp sea salt
1 tsp black pepper
pinch of chilli pepper
1 Tbsp mixed dry herbs
for the potatoes
3-4 medium potatoes, cut in wedges or cubed
1 tsp turmeric
1 tsp oregano
1 tsp sea salt
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp yellow mustard
1/3 cup water
1/4 cup fresh squeezed lemon juice
Use a fork to mash the beans.Add all ingredients in a big mixing bowl and mix until well incorporated. Form patties and let aside.
To make the potatoes mix all ingredients (except the potatoes) in the food processor. Place the potatoes in a baking pan and cover with the dressing. Use your hands to evenly coat the potatoes with the dressing.
In a cast iron skillet, heat 2 Tbsp of olive oil and cook the burgers for 1 minute on each side. Place the burgers in the baking pan along with the potatoes. Cook in preheated oven at 200C/390F for about 30 minutes, until potatoes are cooked through. Add more water if needed. Enjoy!
Too many things going on lately! But I managed to get away for a long weekend with my girlfriends which was awesome! Lots of hours at the beach, tasty food, margaritas at the beach bar, girl talk and a nasty cold I got on my way back home (yuk!). So I am really not in cooking mood. I have a hard time getting into my kitchen to do anything. But thanks to my smart cooking method (cooking lots of dry beans and storing them in zip log bags in the freezer) this great dish was easy and fast to make. It’s almost like mini falafel balls. Minus the cumin. And the tahini lemon sauce is so freaking good I can actually eat it with a spoon. But first let me talk about the latest contest for winning a copy of the Happy Herbivore cookbook. Thank you all for taking part in this. I used random.org in order to choose the winner, and the lucky winner is number 13, Heather Ludwig. Congrats! I will be sending you an email soon to arrange the mailing of the book!
winner #13 - random.org
Now let’s get into the recipes!
chickpea ball bites!
Ingredients
for the chickpea ball bites
3 cups cooked chickpeas, drained – divided
1/2 cup chickpea flour
2 Tbsp olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 1/2 tsp mixed dry herbs
cute! aren't they?
In a big mixing bowl place the 1 1/2 cups of chickpeas and mash them with a fork or potato masher. Add the chickpea flour. Place all the other ingredients in a food processor and blend for few seconds until all ingredients get well incorporated. Do not overblend! Add this mixture to the bowl and mix well with your hands. Shape balls in the size of a walnut. Preheat the oven in 350F/180C. Grease a baking sheet and lay your chickpea balls. Spray or brush them with a bit of olive oil. Bake for 20 to 25 minutes.
for the tahini lemon sauce
1/3 cup tahini
3 Tbsp freshly squeezed lemon juice
1 Tbsp plain soy yogurt
salt to taste
pinch of pepper
1-2 cloves of roasted garlic
close up! yum!
blend all the ingredients in a food processor
Serve the chickpea ball bites with the tahini lemon sauce on the side. Dip, eat, enjoy!
pure yumminess!
Do you ever crave dessert for breakfast. (Or in my case for dinner)? Well this looks like dessert, feels like dessert but it’s a super healthy fruity glass full of yumminess. It’s soy yogurt blended with frozen fruits and layered with oat flakes in between.
yo frooties
Ingredients (makes 2 big servings)
2 1/2 cup soy (or coconut) yogurt
10 frozen blackberries
5 frozen strawberries
1/2 cup frozen mango cubes
8 Tbsp oat flakes
yo frooties
In a food processor blend 3/4 cup of soy yogurt with the blackberries (makes 1 cup of blackberry soy yogurt). Divide the mixture in two and pour into 2 martini glasses. Sprinkle 2 Tbsp of oat flakes on top of the blackberry yogurt in each glass. Continue by blending 3/4 cup of soy yogurt with the strawberries (makes 1 cup of strawberry yogurt). Divide again the mixture in two and pour on top of the oat flakes layer. Sprinkle another 2 Tbsp of oat flakes on top of the strawberry yogurt in each glass. Continue by blending 1 cup of soy yogurt with the mango cubes (makes 1 1/2 cup of mango yogurt). Divide the mango yogurt in two and pour on top of the second oat flakes layer. For a sweeter version you can add 1 Tbsp of light agave nectar each time you are blending the yogurt with the fruits. Refrigerate for half hour before serving so the oat flakes can get soft. Enjoy!
yo frooties
