Saturday, April 26, 2014
(Spilling the Beans Cookbook)
1 C cooked chickpeas, 19 oz can, rinsed and drained
1/8 tsp rosemary
1/8 tsp thyme
1/2-1 lb ground turkey
1 large egg
1/4 C dried bread crumbs or panko
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
2 Tbsp Parmesan cheese, grated
1 green onion, minced
1/4 tsp salt
Tomato, slider buns, curried guacamole (recipe below)
Coarsely mash the chickpeas, not to a paste.
Crush the herbs between your fingers or with a mortar pestle.
Combine all ingredients in a bowl with your hands.
Make into patties, 2 1/2 inches by 3/4 inches.
Fry in some olive oil in batches in a frying pan.
Serve on buns with tomato slices and curried guacamole, ketchup, mustard or lettuce.
(Super Natural Everyday Cookbook)
2 ripe avocados
2 tsp fresh lemon juice
scant 1/2 tsp fine salt
1/2 C coarsely chopped cilantro, optional
1 Tbsp butter or EV coconut oil
1 tsp mustard seeds
1 small yellow onion, minced
1-2 cloves garlic, minced
1 tsp curry powder
1 pinch chili flakes
Mash peeled avocados in a bowl, add lemon juice, salt and most of the cilantro, if using.
Heat butter or coconut oil in a skillet over med-high heat. When hot, add mustard seeds. Keep a lid handy if for when the seeds start to pop. After a minute, add onion and saute about 3 minutes or until onions are translucent. Stir in garlic, curry powder and chili.
Count to 10 and remove from heat.
Stir into avocado mixture and top with remaining cilantro.
Serve warm on top of burgers or with chips or pitas.