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Quinoa and cannellini Bean Burgers

Course Breakfast /Brunch /Meal/Dinner

Cuisine International Cuisine

Prep Time 1 day day 2 hours hours

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jayasri Ravi

Ingredients

• 4 tbsp olive oil
• 1 orange pepper (use any coloured pepper )
• 3 cloves garlic
• 1 Onion
• 2 medium potatoes
• 1/3 cup Quinoa
• 2 cups Cannellini Beans cooked
• 1 cup water
• 1 tsp Italian herbs
• 1 cup panko Bread crumbs
• Fistful Kale leaves
• 1 tbsp chilli flakes
• 1 tsp cumin powder
• 2 tbsp Omega -3 mixed seeds
• 1/3 cup walnuts ( fistful of walnuts)
• 2 Bread slices** (check notes)

Paste:

• 2 to 3 tbsp corn flour
• 1/3 cup water or as needed

Instructions

• Wash and Soak Cannellini Beans overnight. Adding a pinch of soda helps in soaking properly and when soaked it also helps in reducing the flatulence beans tend to cause. Next day, wash the beans very well again and cook them to perfection. (use double the quantity of water when cooking I use a pressure cooker. Drain the water from the beans and use only the cooked beans. Do not throw away the water and you can use this to cook Quinoa and also use the water to make a paste.
• Rinse quinoa three to four times. Drain the water then in a saucepan bring 1 cup of water to boil add quinoa to it then reduce the flame to a simmer. Cover and cook for 10 to 12 minutes until all the water is absorbed, keep an eye you don’t want it burnt. If you feel it has not cooked to perfection add another ¼ cup of water.
• Cook potatoes. Chop Onions, Garlic, and Ginger. Chop Orange pepper, wash and chop a handful kale. Chop fresh parsley.
• Toast walnuts, grind them to a powder and then 2 bread slices grind them to a powder.
• In a wok heat Olive oil, add a tsp of Italian herbs and then some chilli flakes, 3 omega seed mix fry for a minute to this add chopped onion, crushed garlic and ginger, sprinkle of salt to soften it up quickly add Kale and sauté for 2 minutes.
• Remove it on to a big bowl to this add peeled and mashed potatoes, chopped orange (green) pepper, cooked quinoa, fresh parsley, and Bread crumb mixture.
• Taste the mixture to adjust the spices. Make 6 to 8 patties depending on the size you want it, shape them like a Burger.
• Using corn flour and water make a thin paste like consistency. Dip it into the corn flour paste then again roll on to the panko bread crumbs.
• On a non-stick pan spread a table spoon oil and place 2 to 3 patties depending on the size of the pan cook them on both the sides with another 2 to 3 tbsp of oil to golden brown.
• Alternatively you can bake in a oven Gas Mark 4 for 20 to 25 minutes, or until they become golden brown colour OR you can use an Air fryer and placing 4 burgers at 180 degrees for 12-14 minutes .
• Place them between two burger buns. Serve them with your choice of sauce and then some fresh vegetables like cucumber, onions, Tomatoes and some herbs and salad leaves. I served them with some Home made Mustard sauce.,

Notes

Use any other Beans instead of cannellini beans.  Adjust spices as per requirement.

** You can make this gluten free by substituting a gluten-free bread!  As Bread is used here to firm up the burgers.  You can also make it gluten-free by increasing it with cooked Quinoa and potato to firm it up or use eggs around 2.

The post Quinoa and cannellini Bean Burgers appeared first on My Veg Fare.

I know my photo is so bland, but I promise you the dish is so delicious.., I have got so many votes for this like g+!. how many would say yes with me....,  Yay!!, I know you all would, especially kids don't they.., I won't say kids only..., as my hubby loves potatoes so much.., If we go to market he specially keeps asking can we buy some potatoes Pleaseeee..., I sometimes literally fight with him baring him from buying them.., as my kids insist that I have to make potato curry dry or gravy at least twice in a week, I try to use more veggies than potatoes all the time.
I will go straight to the recipe.., this is for BM#14 - kid's delight - 30 minutes.., My kids are not very small kids they are teenagers..., so please adjust the spiciness in all the dishes I have posted in this series.. if you are making it for your little ones..

SLICED POTATO PATICE
INGREDIENTS:
I have given approximate measurements as I just made it in the nick of time..., just make this to your taste. 
Potatoes - 2 ( I used large ones)
Potato - 1
7 to 8 Walnuts
3 to 4 Bread slices (day old)
2 to 3 tbsp of Corn flour
water to make paste ( may be around 1/4 cup)
1/2 tbsp of Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
A pinch of Hing/Asafoetida powder
salt as required

METHOD:
First of all grind walnuts and bread in your mixie to fine crumbs, then roast the powder mix for a few minutes in a wok,
Meanwhile cook 1  potato, peel the skin and mash it nicely to this add the bread crumb mix, all the spice powders, corn flour and required amount of salt.
Mix all of these into a paste like base using water, ( Just like potato bonda base consistency or like a very thick pancake batter or I could say like a cake batter!)
Inbtw take Raw potatoes (2) peel the skin and slices the potatoes in a potato slicer, put these slices in water so it doesn't change colour and cook them for few minutes so they are partially cooked (even if they are completely cook don't panic, just make sure it doesn't loose its shape!) , drain the water from the slices  and keep aside. Separate the pieces and drain them on a kitchen towel quickly otherwise they tend to stick together, this helps in taking away the water content from them and keeps them more drier.
Heat a tawa/girdle, pour some oil (say around 1 or 2 tsp) , Dip each potato slice into this batter and put them on the tawa just like the photo down here....

put around 3 to 4 pieces on the tawa just as shown above, add one or two tsp of oil on each side and roast them nicely until they change colour.
Variation: If you want you can fry them in oil or you can bake them too...
What I have done -  I wouldn't say a very healthy version, as I have used oil in roasting them,  but totally in limited quantity.
But kids enjoyed with Tomato ketchup, there was a bit of crispiness and a burger smell because of the walnuts...
Mum was happy that she made them eat some walnuts!..., kids were happy that they were potatoes so both parties were happy ever after....
Want to try them and tell me..., or tell me what else can be added or deleted to make it more nice and nutritious... any ideas... tell me....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Sliced Potato Patice appeared first on My Veg Fare.

POTATO SLICES WITH SAUTEED MUSHROOMS

INGREDIENTS FOR THE POTATO SLICES
I will not be able to give you exact measurements as I just made this in an impulse so please use the ingredients to your taste.

3 Medium Sized Potatoes
1/4 Cup Sun flower seeds
1 onion finely chopped
1 tbsp Coriander leaves
1 tsp finely chopped Green chillies
1/4 cup Grated Cheddar cheese (optional)
1 or 2 tbsp of Corn flour as required (or an Egg if you prefer)
Oil to toast  as required

Variations: Instead of Green chilies use Pepper powder/Chilli powder or you can omit it.
you can even use coriander powder, cumin powder, chat powders just gives it more kick to the recipe.

METHOD:
Using a pestle and mortar crush Sunflower seeds, clean and chop Green chillies and coriander leaves, Chop Onions, Grate Cheese if you prefer to use it.
Next cook the whole potatoes (use firm potatoes such as New potatoes and they don't become mushy when cooked) and Peel the Potato skins then grate the Potatoes using the large holes.
Mix all the above in a big bowl, with required salt (I have asked you to grate potatoes in the end as the potatoes change colour if they come in contact with air).
So, keep everything ready grate the potatoes in the end and mix them all well together.
As you know when you grate potatoes they give out water, So add Corn flour as needed just to give them a binding, and make it into ball.
Now pinch plum sized balls out of it flatten them into a square as I wanted to use it in the sandwich as you can see in the photos.
Put it on a Girdle/tawa/pan with a few spoons of oil (2 to 3 tsp) toast them both sides pressing them until they change colour and become golden brown and well cooked.
Now your Potato slices are ready, they can be consumed just like that or sandwich them between two buttered toasts and serve them with Sauteed Mushrooms.

FOR SAUTEED MUSHROOMS:
I have used Chestnut mushrooms, In a wok, add a knob of butter, if you don't mind eating with stalks to the mushrooms or remove the stalks and saute them until soft, the juices come out, then sprinkle some salt and pepper if preferred or just serve them with toast.
you will really like it 🙂

Hope you enjoy this as my kids did...
I love to send this to Dish it out ''Mushrooms and Onions'' event - of Kalyani from itsnotmadrasi who is hosting this event started by Zesty palette-Vardhini
I am also sending this to serve it grilled of Kriti's kitchen. and after a long time I am sending this to Hearth and soul 

The post Potato Slices with Sauteed Mushrooms appeared first on My Veg Fare.

CRISPY RICE STUFFED CROQUETTES

Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,

INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil

FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting

METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders  mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and  set it aside to cool.

Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.

FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes

c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.

The post Crispy Rice Stuffed Croquettes appeared first on My Veg Fare.