Wednesday, 26 February 2014

I LOVE Roasted Red Peppers

So I am loving how cauliflower is like a magic vegetable or something. It can just DO THINGS that no other vegetable can do, I think I really like it...and I think it's getting serious.

So this is a bit of a shove-everything-and-anything-into-a-bowl kind of recipe, following on from the Cauliflower And Kale Bites.
I took the idea of using cauliflower as a base and ran with it, adding this and that to make them hold together so they could be eaten as a veggie burger.
Now, trying to make a veggie burger when I can't include the usual; oats, flours and potato in slightly tricky. But never fear, I believe I may have done it. 

I will warn you, they hold together OK as long as you're not flipping them here there and everywhere. But because they're quite delicate I don't recommend using these on a BBQ. I used a cast iron skillet. They're quite soft so I think they're probably a similar texture to the american 'sloppy joes'.

For the ingredients...
These measurements are very loose, the only rule really is whatever you add needs to be chopped finely and try to keep the moisture low, we want dry vegetables! 

I used about half a large cauliflower
Large onion
Green pepper
Half courgette
Big bunch of kale or spinach
3 Cloves garlic
1-2 Tsp chopped fresh ginger root
Chopped tomato
Tsp chopped chilies
Tsp smoked paprika
Tsp garam masala
Tsp coriander
Large pinch salt and black pepper
2 Tbsp ground flax seed mixed with 4 tbsp water
1-2 Floz water 
Coconut flour - enough to make a batter plus a bit extra
Handful mix seeds (pumpkin, sunflower etc)
1 Tbsp coconut oil

Righty ho...

In the same way as with the Cauliflower And Kale Bites, you'll need to finely chop the cauliflower, onion, pepper, courgette, garlic and ginger and spread it out on a baking tray and bake at 200c for about 5-10 mins until it starts to brown a bit.
Take it out and leave to cool slightly.

Whilst that's cooling....
Mix your flax seed with the water and set aside to form gel.
Mix the coconut flour with the water until it makes a thick batter - you won't need much coconut flour as it absorbs liquid quickly.

Now once the veg has cooled....
Strain it through a cloth - keep squeezing until you can't squeeze anymore....then squeeze again! You want as much water out as possible.

Put the cauliflower mixture into a bowl, along with the chopped spinach and kale and all spices and salt and pepper.
Add the seeds.
Give it a good mix - if it looks a bit wet you can add a dash of coconut flour to help dry it up
Now add the flax gel and mix well - the flax will help bind it all together.
Now stir in the coconut flour batter bit by bit until it's the right consistency.

Heat a cast iron skillet or frying pan on medium to high heat with the coconut oil.
Grab some of the mixture with your hands and form into burger shapes and fry for a few minutes on each side - until the sides are browned and almost burnt :)

And there ya go folks!
I ate mine with roasted red pepper, roasted and salted cauliflower stalk and homemade avocado pesto.

Happy cooking! x

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