Chickpea burgers

When I was cooking these little burgers I expected a nice dish but nothing spectacular to be honest. I was wrong. They are even better than meat burgers (and I can admit I’m a big fun of meat).I didn’t experiment much in this recipe but I think there must be many other variations. Adding pancetta to chickpeas paste or some exotic spices would be interesting. Maybe making little balls (kind of Italian meatballs) and serving with yoghurt dip would make a great starter of finger food type dish. I had it for a quick lunch next day and I think they taste cold even better than straight from the pan. 

Phot. Anna Daniluk

Ingredients (gives about 8 small burgers):

200 g chickpeas, raw
1 small onion
4 big mushrooms, grated on the large holed side of grater
2tbsp. olive oil
1 garlic clove, grated or chopped
1 spoon of fresh, chopped dill
Salt and black pepper
Oil or olive for frying the burgers (sorry but I dint measure how much I used. You will need about 2-3 tbsp.) 

Preparation:

1.   Cook the chickpeas according to instruction (it need to be soaked in water overnight)

2.   Heat the olive oil in small pan and fry onion for few minutes until slightly coloured. Add the grated mushrooms together with garlic (you can grate garlic clove, it works very well) and fry for another few minutes until all nicely browned.

3.   Mince the chickpeas using food processor or meat grinder.

4.   Mix the chickpeas paste with fried onion with mushrooms. Add 1 egg, dill, salt and black pepper.

5.   Form little burgers or balls and fry on medium heat for few minutes until browned.

Carbohydrates:

Chickpeas 88g
Onion 6g
Mushrooms approx.3g

Whole mixture: 97g
1 burger: 12g

Cauliflower Pizza

Cauliflower Pizza

Ingredients: Base: 300g cauliflower, grated 1 egg 50 g cheddar cheese, grated Salt, pepper, oregano Tomato sauce: Small onion, chopped 1 tbsp. tomato puree 1 clove of garlic, crashed Salt, black pepper, oregano 1 tsp. oil Topping: Whatever you like. I used few slices of courgettes, mushrooms, yellow pepper, onion, capers and grated cheese

 Preparation: 1. Preheat oven to 200°C. Line baking tray with parchment paper. I used a tart pan with removable bottom (23 diameter) 2. Grate the cauliflower on a large-holed side. Fry it for few minutes (approx.6) on non-stick pan. Cool the cauliflower a bit and add all remaining ingredients. 3. Spread evenly the mixture on the baking tray and bake for about 25 minutes until the crust is golden. 4. For the tomato sauce heat oil in a small pan. Sauté onion, garlic and oregano for few minutes. Stir in tomato puree and a little bit of water to get nice, thick sauce. Add salt and black pepper. Reduce heat to low and simmer for 10 minutes. 5. Top the cauliflower base with sauce and topping. You can be creative here and use topping you like the most. I used vegetables and cheese only but cooked meat or salami would taste great as well.

My Dog

WHAT I ASKED FOR, WHAT I NEEDED When I got my new Jack Russell I asked for strength that I might rear her perfectly; I was given weakness that I might feed her more treats. I asked for good health that I might rest easy; I was given a "special needs" dog that I might know nurturing. I asked for an obedient dog that I might feel proud; I was given stubbornness that I might feel humble. I asked for compliance that I might feel masterful; I was given a clown that I might laugh I asked for a companion that I might not feel lonely; I was given a best friend that I would feel loved. I got nothing I asked for, But everything that I needed. I got a Jack Russell