cau­li­flower turmeric burg­ers with carrot chips

donna hay - Fresh + Light - - Light Energy Bars -

1kg cau­li­flower, trimmed and sliced

1 tea­spoon yel­low mus­tard seeds sea salt and cracked black pep­per

1½ ta­ble­spoons ex­tra vir­gin olive oil

2 green onions (scal­lions), chopped

1 cup co­rian­der (cilantro) leaves

1 ta­ble­spoon finely grated fresh turmeric

½ cup (50g) quinoa flakes

400g can chick­peas (gar­ban­zos), rinsed and drained 2 large car­rots, peeled into rib­bons

6 ice­berg let­tuce leaves

6 radishes, thinly sliced

1 Le­banese cu­cum­ber, thinly sliced

½ cup (140g) nat­u­ral Greek-style (thick) yo­ghurt 2 cups (30g) wa­ter­cress mi­cro (baby) co­rian­der (cilantro), to serve Pre­heat oven to 220°C (425°F). Place the cau­li­flower, mus­tard seeds, salt, pep­per and 2 tea­spoons of the oil on a large oven tray lined with non-stick bak­ing pa­per. Cook for 25–30 min­utes or un­til ten­der. Place the cau­li­flower mix­ture, onion, co­rian­der leaves, turmeric, quinoa flakes, chick­peas, salt and pep­per in a food pro­ces­sor and pulse un­til just com­bined. Shape the mix­ture into 6 pat­ties.

Place the carrot, salt, pep­per and 2 tea­spoons oil on a large lightly greased oven tray and cook for 12–15 min­utes, turn­ing half­way, un­til golden and crisp. Set aside.

Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Cook the pat­ties, in batches, for 3–4 min­utes each side or un­til golden brown. Di­vide the let­tuce be­tween plates. Top with the radish, pat­ties, cu­cum­ber, yo­ghurt, carrot, wa­ter­cress, mi­cro co­rian­der and pep­per to serve. SERVES 6.

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