Tuesday, 16 May 2017

Mexican Bean Burgers





Well the exams have started. Stress levels have reduced a bit, because let's face it there isn't much that can be done at this stage, apart from night before cramming, which thankfully is happening. I'll continue the good food to keep up the energy levels and feed the brain. We will just hope for the best and keep our fingers crossed. A month today it will all be over. It seems a very long way off though. 
I am surprised that the kids like this meal as they can be a bit funny about things made with beans, but these burgers went down a treat last night. Use the recipe as a guide but throw in other things to enhance the flavour. We didn't have salsa but found that sweet chilli sauce was a lovely accompaniment. They are quick and easy and I would think reasonably healthy. The recipe is from the BBC goodfood website, which suggests the burgers can also be frozen.

Ingredients
Makes 6 burgers

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
Burger buns, sliced avocado, sliced red onion and salad leaves, to serve.

Method
Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork. 

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen if required. If cooking straight away fry in hot oil on each side until golden and crisp.To cook from frozen, bake at 200ÂșC for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Tip: I always have fresh coriander left over if I have bought it for a recipe, freeze the left overs in the packet, as they come in handy for recipes like this. 

Monday, 1 May 2017

Italian meatballs

I haven't posted in a while. This may have something to do with the fact that my son James is sitting his GCSEs in a couple of weeks time. The only person who isn't stressed in the house is James. I  have no energy left for anything but trying to make him revise . I will cook and feed him, wash his clothes,  create the right environment for him to work in, but short of removing every distraction in the house there is nothing more that as parents we can do. I curse smart phones, I curse Snapchat, I curse Instagram, I curse you tube. I even curse the piano, which he has never played as much of in his life.
The other night James asked for homemade meatballs for tea, which I made with a homemade tomato sauce and afterwards he said I think I prefer Ikea meatballs. I kept calm, really I did. 
I  haven't even got the energy to write out the recipe so I'll link to the page . Sorry. 


BBC food, Italian meatballs