FOOD

Next-level vege burg­ers.

Homestyle New Zealand - - FRONT PAGE - Martin Nordin RECIPES & PHOTOGR APHY

MAKES 6

3 red pep­pers (cap­sicums) Olive oil Sea salt and freshly ground black pep­per 200g oven-baked onions (see be­low) 500g (3 cups) cooked chick­peas 3 gar­lic cloves 2 eggs 1 tbsp smoked pa­prika 1 tbsp mild chilli pow­der 50g (1 cup) panko bread­crumbs Rape­seed or peanut oil 6 burger buns But­ter

Oven-baked onions (makes about 500g)

4 onions 2 tbsp but­ter Olive oil Sea salt and freshly ground black pep­per

Cu­cum­ber salad

2 cu­cum­bers 1 bunch of dill, plus a few ex­tra heads Zest of 1 le­mon Sesame seeds Olive oil Pre­heat the grill to 250°C. Halve the pep­pers, re­move the cores and seeds, then place on a bak­ing tray with the skins fac­ing up. Driz­zle with oil, sprin­kle with salt and black pep­per, then grill un­til the skin is black. Re­move and trans­fer to a plastic bag. Al­low to cool, then rub or pull off the skin and cut the flesh into pieces.

To make the oven-baked onions, heat the oven to 200°C. Peel the onions, cut into quar­ters and place them in an oven­proof dish with the but­ter. Driz­zle with olive oil, sprin­kle with salt and black pep­per, then bake in the mid­dle of the oven for 20-30 min­utes or un­til they’ve de­vel­oped some colour – they can even be a lit­tle burnt. Re­move and al­low to cool.

Rinse the chick­peas in cold wa­ter and drain in a colan­der. Peel and finely chop the gar­lic. Lightly whisk the eggs in a food pro­ces­sor, then add the grilled pep­per, oven-baked onions, chick­peas, gar­lic, pa­prika pow­der, chilli pow­der, panko bread­crumbs and some salt. Pulse-blend so the in­gre­di­ents are well com­bined, but not too finely blended.

Shape hand­fuls of the mix­ture into 6 round pat­ties by hand or us­ing a food ring. Put the pat­ties on a plate, cover with plastic wrap and re­frig­er­ate for at least an hour, prefer­ably longer, so they’ll hold to­gether bet­ter when you fry them.

To make the cu­cum­ber salad, shave the cu­cum­bers length­ways us­ing a vege peeler. (If you want to, you can re­move the seeds first so the cu­cum­bers re­lease less wa­ter.) Put the cu­cum­ber slices in a bowl and mix in some sprigs of dill, the le­mon zest and sesame seeds, plus some dill heads. Driz­zle with a lit­tle olive oil and care­fully turn us­ing your hands. (Avoid us­ing any im­ple­ments, or the cu­cum­ber may get squeezed to pieces.) Sea­son to taste.

Pre­heat the oven to 180°C. Heat a fry­ing pan over a medium heat and pour in a lit­tle rape­seed or peanut oil. Fry the pat­ties for a few min­utes on both sides un­til they de­velop a nice colour and a crispy sur­face. Trans­fer to an oven­proof dish and bake for 5-10 min­utes.

But­ter the cut sur­faces of the buns, then quickly fry in a pan or grill in the oven. To as­sem­ble, place a patty on the bot­tom half of each bun and top with the cu­cum­ber salad, plus a few ex­tra dill heads, if you like.

Edited ex­tract from Green Burg­ers by Martin Nordin. Pub­lished by Hardie Grant, $30.

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