Panko Crusted Rice and Bean Burgers
Posted on September 24, 2013 by The Gourmet Vegan - No Comments
Panko Crusted Rice and Bean Burgers
These simple to make burgers are absolutely delicious and perfect for any meal time. They have the most amazing texture, which is topped off with the crispy panko crust and subtle, yet divine, flavours that will want you reaching for another. Be it lunch, dinner, or even in a bun, these will be a firm favourite in your household.
 40 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) baby leaf spinach
250 g ( 9 oz ) cooked rice
1 x 400 g ( 14 oz ) can red kidney beans, drained
6 baby silverskin pickled onions, finely chopped
6 green olives, chopped
1 small chilli, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons mushroom ketchup or vegan Worcestershire sauce
2 tablespoons tomato salsa or tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Panko breadcrumbs
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1. Wilt the spinach in a pan over a low heat, until most of the water has been released.
2. Place the spinach in a bowl with all of the other ingredients and mix together well. Whilst mixing, break up some of the beans, but leave some whole for texture.
3. Shape into 4 equal size burgers and coat with the panko breadcrumbs.
4. Place on a baking tray, drizzle with oil, and bake for 15 minutes. Turn the burgers over, drizzle with a little more oil and bake for a further 10-15 minutes until the burgers are golden brown.
RECIPE NOTES
The Panko breadcrumbs can be replaced with traditional breadcrumbs, however, the finished texture will not have as much crunch.
RECIPE TIPS
A teaspoon of Marmite or other yeast extract can be used if you are unable to find mushroom ketchup or vegan Worcestershire sauce.
The burgers are suitable for freezing. Coat with the breadcrumbs before freezing.
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Persian Style Rice
Posted on June 24, 2013 by The Gourmet Vegan - No Comments
Persian Style Rice
If you are looking for something extra special that makes a change from your standard plain rice, this is delicious. The addition of the beans gives this a wonderful texture and the taste is incredible. Don’t save this just to serve with my Persian Green Bean Stew. This makes a wonderful alternative to plain basmati when served with any other dishes.
| 50 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) basmati rice
200 g ( 7 oz ) baby broad beans
1.5 teaspoons salt
350 ml ( 12 fl oz ) boiling water
1/4 teaspoon turmeric, mixed with a tablespoon water in a cup
1 large handful fresh chopped dill
METHOD
Begin by soaking the rice in cold water, with a teaspoon of salt (note this salt is not in the recipe, this is washed off) for 30 minutes until the grains become opaque. Rinse well under the tap in a sieve.
Heat the oil in a pan, that has a lid, and fry the rice and beans on a medium heat for 2-3 minutes to coat with oil.
Put in the hot water, bring to the boil and turn down to the lowest heat you have. Cover with a sheet of tin foil and then place on the lid to create a good seal.
After 10 minutes of cooking on a very low heat, pour over the turmeric water but do not stir, and recover and cook for a further 5 minutes.
Remove lid and foil, fluff up the rice and add the chopped fresh dill. Serve.
RECIPE NOTES
Serve with my Persian Green Bean Stew for a totally delicious meal.
RECIPE TIPS
Can be prepared in advance and reheated in the microwave or on the hob.
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Mushroom Fried Rice
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mushroom Fried Rice
I wasn’t even sure if it would be possibly to replicate the flavours in a takeaway mushroom fried rice, but I was extremely and pleasantly surprised. Part of the Gourmet Vegan Saturday Night Chinese Takeaway. Simple and delicious, this is an amazing friend rice recipes to accompany any other Chinese dishes.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
200 g long grain white rice
500 ml water
1/2 teaspoon salt
2 tablespoons groundnut oil
2 large spring onions, chopped
1 red chilli, chopped ( optional )
150 g mushrooms, chopped
3 tablespoons sweetcorn
2 handfuls frozen peas
1 teaspoon sugar
2 tablespoons light soy sauce or tamari
METHOD
Start by preparing the rice. Soak the rice in a bowl of water with a teaspoon of salt for 30 minutes. This helps to soften the rice and removes the excess starch.
Rinse well in a sieve, under running water, and put into a saucepan with 500 ml of water and the 1/2 teaspoon salt. Bring to the boil, reduce the heat to low, cover and cook until all of the water has been absorbed.
Set aside and allow to go cold. Fluff with a fork so that all of the grains are separated.
To complete the dish, heat the oil in a large frying pan. When hot, add the spring onions, stir for 10 seconds before adding the rice and mushrooms. Continue to fry for a further 20-30 seconds before adding all of the other ingredients. Continue to fry until the vegetables have started to soften but are still crisp and serve.
RECIPE NOTES
Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.
RECIPE TIPS
If the rice is soaked in advance, this dish can be prepared in as little as 15 minutes.
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