03 June 2010

Sprout it …

This evening's Mystery Box ingredient was a little unusual.

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Sprouts.

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Well not that unusual as a salad topper or sandwich filler, but for dinner it presented a challenge.

Did you know? Sprouts are a powerful source of antioxidants in the form of vitamins, minerals and enzymes, which assist in protecting the body from free radical damage. Sprouts are also a good source of essential fatty acids, and one of the highest food sources of fibre.

With the cooler weather having arrived, I set about searching for a warm dish using sprouts and was excited to find this recipe in my copy of Super Natural Cooking.

And after all, who can ignore a recipe which professes to yield the "Ultimate Veggie Burger".

Starting with chickpeas and eggs.

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With lemon rind, sprouts, oats and coriander stirred in.

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And cooked in patties for 10 minutes each side.

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Meanwhile I coated a sweet potato and potato, cut into fries, with this gorgeous oil and a sprinkle of dried herbs.

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And baked for 45 minutes.

I served the burger on a slice of pumpkin bread, topped with corn relish, gherkin, jarlsberg cheese, grilled pineapple and avocado.

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Served alongside a big salad for extra green, and the homemade potato and sweet potato fries.

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These burgers were quite tasty and really filling. They fell apart slightly, but that may have been because I substituted oats for breadcrumbs. I loved the sprouts which added lots of flavour and some crunch!

But overall, a healthy and tasty weeknight meal.

Ultimate Veggie Burger

(adapted from Super Natural Cooking)

  • 2 1/2 cups canned chickpeas, drained and rinsed
  • 4 large eggs
  • 1/3 cup chopped fresh coriander
  • Grated zest of one large lemon
  • 1 cup mixed sprouts
  • 1 cup oats

Method

  1. Combine the chickpeas and eggs in a food processor until the mixture is the consistency of a thick hummus.
  2. Pour into a mixing bowl and add coriander, zest, sprouts and oats stir to combine.
  3. Set aside for 10 to 20 minutes to allow the oats to absorb some of the moisture.
  4. Shape into 8 patties, and cook over medium low heat for 10 minutes each side.

What about you? What is your favourite burger topping?

11 comments :

  1. Hi Lisa! Thank you for commenting on my blog - how glad I am that you did, because your blog is fabulous and inspiring, and a breath of fresh air for me. It's so inspiring to see you cooking all these delicious healthy things - I've been in a bit of a rut with cooking myself and am going to take a leaf out of your book! It's Fufu for me tonight!

    Keep up the great work! xx

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  2. Oh, and my favourite burger toppings are tomato and red pepper chutney, avocado, cheese, grilled onions and maybe some beetroot if I can get it...yum!

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  3. wow, those look like the best veggie burgers! Nice work!

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  4. My favorite burger toppings are melted cheese, jalapenos and pickles.

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  5. i love sprouts too! but my fav topping is pickles and mustard and caramelized onion :D

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  6. Probably avocado for anything that isn't a real beef burger. But if I'm going for beef, I want ketchup, mustard, pickles and onions :-P.

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  7. Ahh yes what a challenge! I always ate sprouts raw (on a wholemeal roll with grated carrot and cottage cheese) but I like the idea of putting them in a burger too! I must have tomato sauce and aioli or mayo on my burgers :D

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  8. How interesting, I never would have thought about putting sprouts into a pattie! My ultimate burger topping would have to be caramelised onion or some sort of chutney :)

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  9. I had my sprouts today! Now I feel extra good about it :D

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  10. I don't think I have ever used sprouts in a burger - this is a great recipe because every time I buy sprouts I end up with leftovers I need to use up - will bookmark - and I love all sorts of vegie burgers - highly recommend broccoli in a burger - and love to serve them with beetroot

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  11. I would never thought to use sprouts IN a veggie burger. Will def. give this recipe a try when I next grow my own sprouts.

    Libby

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