Oodles of zoodles
Try a quartet of flavours for a nourishing vegetarian alternative to the popular burgers and salad.
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.
Smart flavours: Rawvegetables make the cut.