Sustainable recipes for the eco-conscious home-cook.
‘MEATY’ veggie patties
Prep time: 20 min (for each type of patty)
Cook time: 15 min
|For serving||For the BBQ ‘meat’ patty||For the ‘rare meat’ patty|
|6 gherkins||4 cups vegetable stock||800 g button mushrooms, halved|
|2 cups mixed lettuce||cup brown lentils||1 cup oats, toasted|
|1 large red onion, sliced into thick rings||cup brown rice||cup sunflower seeds, toasted|
|4 cloves garlic, minced||cup flour|
|For the ‘chicken’ patty||1 carrot, grated||3 tbsp onion chutney or marmalade|
|2 cans chickpeas, drained||onion, chopped||1 tbsp Parmesan, grated|
|1 onion, chopped and sautéed||1 tbsp tomato paste||2 tsp garlic powder|
|1 cup vegetable stock, cooled||1 tsp mixed dry herbs||1 beetroot, parboiled and thinly sliced|
|cup yellow pea protein||3 tbsp BBQ spice||Salt and pepper, to taste|
|1 tsp garlic powder||1 tbsp breadcrumbs||Extra oil, for frying|
|1 tsp onion powder|
For the ‘chicken’ patty
1 Using a food processor, slightly pulse all the ingredients together.
2 Form into six 8 cm patties. Heat a non-stick pan to a medium to high heat, and fry patties for 2 minutes on each side.
For the BBQ ‘meat’ patty
1 Add all the ingredients, except for the BBQ spice and breadcrumbs, to a large pot. Cover with a lid and bring to a boil.
2 Reduce the heat to a gentle simmer. Cook for 40 minutes until the lentils and rice are tender, and all the liquid is absorbed.
3 Drain and allow the mixture to cool slightly then blend together with the BBQ spice and breadcrumbs using a food processor.
4 Form mixture into 6 patties and fry for 5 minutes on each side on a medium to high heat.
For the ‘rare meat patty’
1 On a medium to high heat, cook mushrooms using a non-stick pan without oil until just soft. Set aside and allow to cool slightly.
2 Mix mushrooms and the rest of the ingredients together in a food processor and process until combined.
3 Form mixture into twelve 8 cm patties and lay 1 beetroot slice on half of the patties, then enclose with the other half to form 6 stuffed patties. Pan-fry on high heat until browned on each side.
Prep time: 10 min
Cook time: 25 min
|For the fish||To serve|
|4 monkfish fillets||1 packet rice noodles, cooked|
|Olive oil||Handful fresh parsley, to serve|
|4 mielies, with husks on|
|1 can coconut milk|
|2 lemongrass stalks, bruised|
|1 red chilli, sliced|
|Salt and pepper, to taste|
For the fish
1 Preheat the oven to 180°C.
2 Start by cleaning the fish, then rub with oil and season.
3 Remove the husks from the mielies and twist around the fish fillets to create a blanket to steam the fish. Secure the mielie husks with butcher’s string.
4 Place in a roasting tray together with the cut mielies from the cob. Scatter over the fish with the rest of the ingredients and bake for 25 minutes.
1 Scoop baked fish into a serving bowl and serve with rice noodles and fresh parsley.
For more sustainable recipes, page through the October of Livingspace.