175g green lentils
1 big bunch of spinach
225g sweet potato, peeled and chopped into 2.5cm pieces
4 tbsp olive oil
1 medium onion, diced
1½ tsp garam masala
1½ tsp curry powder
Pinch of cayenne pepper
3 garlic cloves, crushed
2 eggs, beaten
3 tbsp chopped fresh coriander
½ tsp salt
40g toasted breadcrumbs
25g plain flour
Pre-heat the oven to 190C/375F/gas 5.
Boil the lentils in 750ml water. Cover, reduce the heat and simmer for 30 minutes, until tender. Drain and transfer lentils to a large mixing bowl and mash with a potato masher.
Meanwhile, place the spinach in a saucepan and sprinkle over a little water and heat until wilted.
Steam the sweet potato for 8 to 10 minutes until tender. Add the potato to the lentils and mash thoroughly.
In a frying pan, heat 2 tbsp of the oil. Add the onion, garam masala, curry powder and cayenne and cook until the onion is translucent. Add the spinach and garlic. Cook for about 2 minutes, tossing to combine.
Mix the spinach-onion mixture into the lentil mixture. Stir in the eggs, coriander and salt. Fold in the breadcrumbs and flour. Adjust seasonings. Shape into 8 burgers.
In an ovenproof frying pan, heat the remaining 2 tbsp oil. When hot, add the burgers and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
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You know I said how much I loved Bodychef’s feta and pepper spread? Well, I loved it so much I decided to make my own. Mine had a thinner texture than Bodychef’s but you can add as much or as little oil as you like, depending on your own personal taste.
I said on Facebook I could eat this with a spoon and, after getting the munchies after drinking a bottle of wine, that’s exactly what I did – using celery as a spoon. Ah well, at least it’s healthier than getting the munchies and pigging out on crisps and chocolate.
Because I’d eaten all my spread, I had none left for lunch the next day, so I made another one – this time using a carrot instead of a red pepper.
Roasted red pepper and feta spread
1 red pepper
100g feta cheese
20g sundried tomatoes
salt and pepper
chilli flakes (optional)
Core and deseed the red pepper and bake in the oven for about 30 minutes at 200C.
Add the red pepper and the rest of the ingredients, except for the olive oil to a food processor and blitz.
Drizzle in the olive oil until you get the consistency you require (I used the oil that was in the jar of sundried tomatoes).
Use a carrot instead of a red pepper (no need to bake it first). Add jalapenos and/or chilli flakes. Experiment!
I know I’m not alone when I say I’ve never been able to make hummus as nice as the ones in the supermarket. Until now, that is. I was browsing the Minimalist Baker website yesterday and stumbled across their microwave hummus recipe. They reckoned it was the best ever hummus so, naturally, I was sceptical but I’ve got to agree with them – this is definitely the best ever hummus and I’m never going back to shop bought. I’m no scientist but the microwaving bit must soften the chickpeas and bring out their flavour, resulting in a smooth, creamy and delicious hummus.
(adapted from the Minimalist Baker website)
1 can chickpeas, undrained
3 cloves garlic, peeled but left whole
1/2 cup tahini
2 tbsp lemon juice
1 tsp sea salt
2 tbsp olive oil
Microwave the chickpeas and garlic for about five minutes.
Add the rest of the ingredients except the olive oil and blitz in a food processor, while drizzling in the olive oil, until smooth and creamy.
Tonight’s dinner was practically free, made with ingredients from the greenhouse and garden: courgettes, potatoes and peas.
Roasted courgette stuffed with cheese and tomato(serves 2)
2 courgettes, sliced lengthways 4 cherry tomatoes, halved 20g cheese, grated Olive oil Salt and black pepper
Score a criss-cross pattern into the courgettes and brush with olive oil Bake in the oven at 200C for about 15 minutes, until tender Scoop out the flesh and mix in a bowl with the cheese and tomato, then season with salt and pepper Pile the mixture back into the courgette skins and bake for another 15 minutes