I am a firm believer in the truth that most things can be turned into patties or fritters and they will taste good.
At the moment I am putting grated zucchini into everything. My hand has been forced by the neglect of a few zucchini that have grown into monsters in just a few short days. You can see a couple of them lurking in the background of the photo. They are about 40cm long.
For dinner I decided to make some green fritters, so called because everything in them is green. They are not spiced apart from some parsley, garlic, salt and a small amount of grated dried up vegan cheese that I found lurking in the fridge. The zucchini and broccoli are not hidden in these fritters. They are the stars. The two work well together with the zucchini forming a soft background and the broccoli providing a little bit of bite.
They are easy to make and delicious and they take just five minutes to prepare, and a little more than 10 minutes to cook.
- 1 cup grated zucchini
- 1 tsp salt
- 1 cup broccoli chopped roughly into about 1 cm pieces or smaller
- ¼ cup chickpea flour
- 1 clove garlic crushed
- 15 grams grated vegan parmesan
- 2 tsp oil
- Put the grated zucchini into a colander, sprinkle with the salt.
- Steam the broccoli for a few minutes, it still needs to remain firm.
- Squeeze the zucchini firmly with your hands to remove as much water as possible.
- Put the broccoli, zucchini, chickpea flour, garlic and parmesan in a bowl and mix until combined.
- Heat the oil in a frying pan and add the mix to make 4 large or 6 small patties.
- Turn the heat to low and cook each side for 5 or 6 minutes.
I found myself in Richmond at lunchtime the other day, so I headed over to Swan St to check out Hellenic Bite, a Greek souvlaki and burger place. They won an Age Good Food Guide award for their food and came recommended from a couple of people on social media.
A souvlaki joint is unlikely territory for a vegan, but they do a great vegan burger. The vegan patty is made in house from brown rice, small green french lentils and vegetables – I could make out at least corn and carrot. They were friendly and helpful and happy to answer the questions I had.
The ENORMOUS burger is served in good bread (a not too thick pide roll) with a beautiful, fresh lettuce, tomato and onion salad, with tabouleh, hummus and sweet chilli sauce.
Very good and so, so fresh. But despite it being great, I couldn’t finish mine because it was so big. OK, I confess I did get the chips as well, which were stellar. Crispy on the outside and soft in the middle, just the way I like them. I couldn’t finish those either!
The food is generous, fresh and really delicious. Highly recommended.
172 Swan St,
I love the way that having a couple of things lying about sends my brain into a “what-could-I make-with-this?” train of thought.
These burgers started with a fridge cleanout…cooked brown rice, three quarters of a can of borlotti beans, some sweet corn and leftover avocado from my breakfast toast.
I immediately thought Mexican, of course, and grabbed the very last of the coriander from the garden along with some chillies, cherry tomatoes that are ripening on the hanging upside down plants and one of my precious seven capsicums I grew this year. 🙂
The burgers are good, but what really lifts them is the fresh salsa on the top, so don’t skimp on that.
mexican flavoured bean burgers
recipe type: savoury, dinner, lunch
- 1 medium onion
- 1 small capsicum
- a small amount of oil (maybe a teaspoon)
- ½ clove garlic
- 1 small minced chilli or ½ teaspoon chilli powder
- ½ tsp ground cumin
- 1 tsp chopped oregano
- ½ tsp paprika
- 350 grams cooked dried beans (I used about ¾ of a can of borlotti)
- ¾ cup cooked brown rice
- kernels from 1 corn cob or a small can of corn
- 2 tablespoons chopped fresh coriander
- 4 tablespoons mung or chickpea flour
- 1 red onion
- 2 tomatoes
- ¼ avocado
- 2 tablespoons chopped coriander
- a big squeeze of lime juice
- Finely dice the onion and capsicum
- Fry in the oil until soft, add the garlic and the paprika, chilli, oregano and cumin and fry for a minute
- In a large bowl combine the contents of the frying pan with the beans, rice, corn and coriander and mash.
- Add the chickpea flour and mix in thoroughly.
- Season with salt to taste.
- Dice the tomatoes, avocado and onion
- Mix with the chopped coriander and a squeeze of lime
- Salt to taste