Thursday, May 13, 2010

Little Things Count

One recipe today. A non-meat 'burger' made with cheese and herbs. This has been adapted from a published recipe because it is easy enough to suit what cheese we have in the fridge, and herbs that we grow. Use grated hard cheese, through to the softer Feta, and would probably work using a softer cheese - adding a few breadcrumbs to help bind and give that extra 'bulk'. The mixture makes 12 small 'fritters', or 4 - 6 larger 'burgers'.
Ideally, use fresh mint leaves, and both coriander leaves and stems for this dish, all finely chopped, as these go well with the other ingredients, but use other herbs if you wish. Toast the cumin seeds by putting them into a hot and dry frying pan, and cooking for 1 minute, stirring or shaking the pan so they don't stick or burn.
Spicy Herb Veggie Burgers: (V)
1 tsp toasted cumin seeds
8 oz (225g) grated cheese (see above)
good handful mixed herbs, chopped (see above)
1 small shallot, finely chopped
1 tsp grated ginger
1 clove garlic, peeled and crushed
2 eggs, beaten
2 tblsp plain flour
salt and pepper to taste
Put all the ingredients into a bowl and mix well together. Then shape into small walnut sized balls (for patties) or larger ones (for burgers), then press each down to flatten. These can be chilled to cook later in the day, or cooked immediately.
Add enough oil to cover the base of a large frying pan, and when hot, place the fritters/cakes into the pan (this may have to be done in batches) and fry until golden beneath, then turn and fry until golden on both sides.
Eat as fritters with a sweet chilli dipping sauce, or in baps or with salad when eaten as burgers.