Oo­dles of zoo­dles

Try a quar­tet of flavours for a nour­ish­ing veg­e­tar­ian al­ter­na­tive to the pop­u­lar burg­ers and salad.

The Press - Zest - - Eat -

BEET­ROOT AND BEAN PAT­TIES WITH SE­SAME ZOO­DLE SALAD Protein-rich pat­ties are topped with a se­same-dressed zoo­dle salad gar­nished with a flavour­some toasted-se­same salt . A zoo­dle salad (a great way to use up zuc­chini) re­quires the veg­eta­bles to be sliced with a juilenne cut­ter so the long strands re­sem­ble noo­dles. A juli­enne slicer is a handy gad­get in any kitchen as you sim­ply run the cut­ting blade down zuc­chini, car­rots, long beet­roots etc and you have raw veg­etable noo­dles. Prices for the cut­ters start around $10 and are avail­able in most kitchen­ware stores. Both zoo­dles and dress­ing can be pre­pared ahead then as­sem­bled be­fore serv­ing. Pat­ties: 1⁄ cup each of sago and TVP mince –

4 soak in 500ml wa­ter for at two hours. The sago pearls should be soft. 1 1⁄ cup cooked red kid­ney beans or

2 beans of choice, drained 1 cup raw beet­root, finely grated 1⁄ cup wal­nuts, finely chopped

2 1 tsp salt or to taste 1⁄ tsp hing*

2 Black pep­per to taste 1⁄ cup pars­ley, finely chopped (or fresh

2 basil or co­rian­der) 1 cup medium rolled oats 2 Tbsp lin­seed, ground 1⁄ cup flour

2 1 tsp bak­ing pow­der Oil for fry­ing Drain the soaked sago and TVP mince in a sieve press­ing out ex­cess mois­ture. Place the red kid­ney beans into large bowl then break up with potato masher. Add all in­gre­di­ents to­gether then squish the in­gre­di­ents with your hands un­til well com­bined. Let the mix­ture sit for 30 min­utes, cov­ered and re­frig­er­ated. Re­move af­ter that time and if the mix­ture is sticky, work in a lit­tle flour. Di­vide into 12 balls then shape into pat­ties. Heat a lit­tle oil in a heavy pan and fry (in batches) un­til well coloured, firm and cooked through. Zoo­dle salad: 1 medium zuc­chini per per­son 1 medium tomato per per­son, juli­enne the flesh only, Fresh basil or co­rian­der leaves, rolled then finely sliced. Com­bine all veg­eta­bles. Se­same dress­ing: 1⁄ cup blanched al­monds

2 2 Tbsp tahini (se­same paste) 1⁄ tsp salt or to taste

2 1⁄ tsp hing

3 Black pep­per to taste 3 Tbsp lemon juice 2 tsp white miso paste 1 tsp yeast flakes also known as nu­tri­tional yeast 1 tsp tamari or Braggs Liq­uid Sea­son­ing 1⁄ cup olive oil

4 1⁄ cup wa­ter

2 Whizz dress­ing in blen­der un­til smooth, and dress pat­ties or salad. Store cov­ered in fridge. Se­same salt gar­nish: (Adapted from a tra­di­tional Ja­panese recipe) 1 tsp seasalt or rock salt 10 tsp se­same seeds (white, brown or black can be used) Put the salt and the seeds into a small pan over low-medium heat and cook, shak­ing the pot and grind. The mix­ture should be about ground and whole seeds. Use as a gar­nish on salad. The in­tense se­same flavour is good too on soups. Store in a sealed container. *Hing, also known as asafetida, is a sub­sti­tute for onion and gar­lic. A pow­dered form is avail­able from Bin Inn Stores, In­dian gro­ceries and Piko Whole­foods.

Photo: JOHN KIRK-AN­DER­SON/FAIR­FAX NZ

Smart flavours: Rawveg­eta­bles make the cut.

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