Recipe: Easy Homemade Chickpea Burgers (V)

The Greenwich Mummy Blog | Food: Chickpea Burger recipe

We’re currently low on rice and pasta at home right now. With no car to drive to the bigger supermarkets and our little Sainsburys Local and nearby Iceland has a long waiting queue that seems never-ending. A big shop is due soon and I managed to get a delivery slot one evening next week so hopefully that’ll tie us over for another month. I really try to not use the delivery service to let others and more vulnerable get a chance to order delivery but sometimes these little journeys to the local shops cause us to pay much more as they’re premium prices.

The Greenwich Mummy Blog | Food: Chickpea Burger recipe
Chickpea burgers that are easy to make!

We have a big bag of uncooked chickpeas that I’ve been wanting to tackle but couldn’t be bothered to… until now. We didn’t have all of the ingredients needed to make a curry so I had to re-think about what else we could make. Then I had the idea of making chickpea burgers! Why I never thought of it before who knows but I’m glad I came to my senses. Uncooked chickpeas need to be soaked in water overnight before they’re ready to use so make sure you do this too. Fill water to fully submerge the chickpeas and by the next day they’ll be softer. Boil them until they’re firm but soft enough to squish with your thumb and forefinger. 

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe

We had leftover buns from when we had Linda McCartney mozzarella burgers the day before. I can also make a really nice sweet and tangy fried onion garnish so thought that’ll do. I looked up chickpea burger recipes and went for the first link I saw which happened to be a recipe from BBC Good Food for chickpea & coriander burgers.

I knew I’d need eggs (which we had) but didn’t know what else to add to make the burgers. We didn’t have coriander or breadcrumbs but the burgers still came out amazing. Also we ran out of cumin so I subbed that with garam masala (has a similar warming taste to cumin), turmeric, ginger and smoked paprika. If you don’t have any of these then you can make do with salt, pepper and garlic, puree or fresh clove is fine (which I’d forgot to add but it was still delicious without).

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
The ingredients before it’s blitzed (left), and the consistency you need after blitzing (right)
The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
Transfer mix to a bowl and add the onions

How to make your deliciously simple & easy chickpea burgers

This recipe is suitable for vegetarians however to make it vegan friendly, swap out the egg for a substitute, chia seed or flaxseed water creates a similar eggy-consistency which might work well.

When I made this the other day I kind of eye-balled the chickpea and water measurements so use your own judgement. The recipe in BBC Good Food called for more lemon juice and lemon zest but I found just 1/4 lemon juice was enough – this was fresh squeezed, not the bottle kind. I used garam masala which has a slightly more ‘curry flavour’ taste than cumin, try both and see which you prefer.

You should be able to make around 2-4 good-sized burger patties (6 at a stretch) with this recipe. If there’s only two of you, you could make four chickpea burgers and stack up them up.

The Greenwich Mummy Blog | Food: Easy Homemade Chickpea Burgers Recipe
Fry lightly in oil until golden brown

Choosing your bun

Choosing a bun really sets the foundation of how your burger will turn out, especially if you like to toast them (we do!)… our favourite is toasted brioche buns because they’re light, fluffy and taste buttery but it is loaded with fat and calories so not great if you’re looking for a healthier option. Here are a few bun choices you can choose from…

  • sesame bun
  • brioche bun (our favourite!)
  • white morning roll
  • wholemeal bun
  • roti or flatbread (healthier option!)

Adding your toppings & condiments

You can go wild with what you decide to top your burger with. There’s tons of condiments out there and who’s to say you can’t even make up your own version? We love our own version of pico de gallo which we make really simple with just tomatoes, onions and balsamic vinegar. Here are a few suggestions in case you can’t decide…

  • cheese or vegan cheese
  • sliced tomatoes
  • lettuce
  • spinach
  • bistro salad mix
  • pickles or gherkins
  • pickled vegetables (daikon, carrot, radish)
  • cucumber
  • fresh sliced onions
  • homemade salsa or pico de gallo (fresh, chunkier version)
  • ketchup
  • mayo or vegan mayo
  • sriracha hot sauce

We didn’t have a lot of ingredients at home so we had to keep it simple. Trying this recipe again, I’ll add in spinach, perhaps a few sliced gherkins or pickled vegetables to add more crunch and tang or go for a little pico de gallo instead. We ate our burgers with homemade potato wedges drizzled with balsamic vinegar. Yummy!

The Greenwich Mummy Blog | Food: Easy homemade chickpea burgers recipe
Ta-da! Double stacked chickpea burgers with tomatoes, cheese and mayo

Without further ado, here’s the recipe…


Easy Chickpea Burgers Recipe

Serves: 2-4 people
Prep time: 20mins (minus pre-soaking and boiling of uncooked chickpeas)
Cooking time: 20mins

Ingredients

Patty mix:
500g chickpeas, pre-soaked and boiled from uncooked (drained, if from can)
1/4 lemon juice
1 clove garlic, crushed
1 tsp ground turmeric
1/2 tsp smoked paprika
1/2 tsp garam masala or ground cumin
1/2 tsp ground ginger
Pinch of black pepper
Pinch of Aromat seasoning (use salt if you don’t have it)
1 medium egg
1/2 medium onion, chopped and diced
2 tbsp oil for frying

50ml water (have 10-20ml extra in case your burger is too dry/crumbly)

4 morning rolls (or any buns of your choice)

Method

With all of the ingredients above, here’s how to make your chickpea patty…

  1. Add into a food processor or blender (I used my nutri-bullet) the chickpeas, egg (or egg substitute for vegan option), all dry seasonings, garlic, lemon juice and 50ml water.
  2. Blitz on medium power or until the texture is smooth but a little chunky for texture. If it’s very smooth, don’t worry as the next step will add some texture to the patty.
  3. Transfer the contents into a mixing bowl and add the chopped onions. If the patty mix looks too thick and crumbly add in a little water and stir or mix with your hand. Make sure you don’t add too much water as the patty needs to hold its shape when frying.
  4. Turn on the cooker to a medium heat (number 3 or 4 on electric cookers) and add the oil to your pan. Take a small handful of the mix and roll into a ball. Flatten it into a patty/burger shape around 1cm to 1.5cm thick. I wouldn’t advise on patties thicker than 2cm.
  5. Place gently into the hot pan and fry for about 3-4mins or until golden (golden brown if you like crispy bits) then turn over and fry on the other side.
  6. Take off the heat and place on your bun.
  7. Add your favourite toppings – we topped ours with a really simple pico de gallo style dressing, mayo and cheese for Daddy P and cheesy sautéed mushrooms for me.
  8. Sit back and enjoy! You can team your burger with a side salad, homemade coleslaw, wedges (like us!) or chunky chips.

 

Recipe: Sweet potato, haddock and vegetable coconut curry (V)

THE GREENWICH MUMMY FOOD RECIPES | FISH CURRY

(V) this coconut curry contains fish which you can omit for a full vegetarian dish

THE GREENWICH MUMMY FOOD RECIPES | FISH CURRY
Photo credit: Unsplash

So in The Greenwich Mummy’s household, Daddy P recently decided to stop eating meat products, adopting a pescetarian diet. I, however, still enjoy my meat products on top of our new food diet. The popular new label for people like me is ‘flexitarian’ – someone who is semi-vegetarian and enjoys vegetarian meals but still consumes all animal, fish, egg and dairy products.

Being Vietnamese, I love my meat dishes but we also have a lot of healthy vegetarian dishes too which is a nice balance. Our little family have been on this pescetarian diet for about 4 months now and the transition has been really smooth. The kids don’t mind it and Daddy P has done really well considering he was the biggest meat-eater out of all of us. He hasn’t missed eating meat at all! I guess because we’re still eating fish, shellfish, egg and dairy products we’ve still got a wide variety of protein sources in our diet so it’s not too noticeable. Some may even say cutting out red meat is a healthy thing to do.

A curry is a great dish to enjoy any time of the year, similar to soups, but I especially love it in the winter and the summer. Winter because you can have a mean hearty curry to get you through the cold nights. Summer is a great time for curries because you can make it taste as light and as fresh as you like.

I originally wanted to make a haddock and butternut squash cashew curry but my local Sainsbury’s had run out of butternut squash so I bought some sweet potato instead and came up with this recipe. It tasted fantastic! I’m afraid my photos don’t do this dish any justice so you’ll have to just take my word for it. 🙂 It tastes like a cross between a Thai curry and a creamy fish dish. If you like your curry with heat, add in some chilli flakes but I preferred mine mild so made it without any spices.

Bon Appetit!
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add onions to the oil and fry
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add in the sweet potatoes
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now time to add the carrots!
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add in the seasoning and stock then simmer!
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add in the fish, remaining veg and coconut milk

Haddock, sweet potato and vegetable coconut curry recipe

Ingredients:

  • 2-3 haddock fillets (leave this out to make it a vegetarian/vegan dish)
  • 3-4 whole carrots, sliced
  • a handful of green beans (frozen or fresh)
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 onion, sliced or diced
  • 1 vegetable stock cube
  • 2 tsp mild curry powder
  • 1 tsp garam masala
  • 1tsp cumin
  • 1-2 tbsp sunflower oil for frying
  • 100ml water
  • 200ml coconut milk
  • salt and pepper to taste

Method:

  1. On a medium heat, add the oil to the pan and fry onions until soft then add the sweet potatoes and fry for a further 7mins until soft but firm inside.
  2. Add the dry seasoning (curry powder, garam masala, cumin, salt and pepper) then add the veggie stock cube to 100ml water and pour into the pan. Let everything simmer for about 15mins.
  3. Add in the fish, veg and coconut milk and simmer for a further 7-10mins or until the fish is cooked and falling apart (flaky looking).
  4. All done! Serve with jasmine rice and enjoy. x

 

The Greenwich Mummy - Food recipe

Recipe: Apple & Banana bread bake by Melissa Hemsley (V)

The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf

I went along to my local IKEA Greenwich store last week for a foodie workshop event called “Waste Not, Want Not”. It was hosted by the lovely Melissa Hemsley (from Hemsley + Hemsley) and was about making the most with food and learning throw nothing away.

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We were ushered into the sleek kitchen showroom by Maria from IKEA Greenwich who ticked us off the registration list as we entered. Melissa poured us all a glass of water, sparkling lemon or lingonberry mixed cordial which looked lovely but I stuck with the lemon which was refreshing. We were then told that we were going to receive Melissa’s latest cookbook, Eat Happy as a gift which was a wonderful surprise! She also happily signed it for each and every one of us. 🙂

The event night

Melissa then introduced herself to us and talked about her love for cooking and how she lives by the “waste not, want not” motto which was the take-home message of this workshop. Growing up with strong Filipino traditions and culture, she explained to us that her mother made sure she never wasted food. I think it must be an Asian thing as I always remember my parents saying the same thing to me when I was young and as a result, I too rarely waste food. I always had to finish my bowl of food and was never allowed to throw it away… or else there’d be trouble!

The workshop was supposed to include a live cooking demo but because of some technical issues with the cooker it didn’t happen so instead we got lots of tips and advice from Melissa on how to build a ‘waste not want not food bowl’ from unwanted bits and bobs sitting in the fridge (there’s also a recipe for this in the Eat Happy cookbook).

Food glorious food

She constructed a simple, beautifully presented bowl filled with chickpeas, boiled eggs, radishes, green beans, a leafy salad and feta cheese – all topped off with a light dressing. I love healthy food bowls but never really knew how to construct it properly so seeing it done was very helpful.

We all chatted about food and how some foods can have so many ways of cooking it or eating it. For example when eating an orange, instead of throwing the rind away, zest it and use the shavings to infuse sugar or add it to another dish. Alternatively you can even save the rind and use it as potpourri.

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Melissa’s apple and banana bread bake

 

Banana and apple bread bake

During our chat, Melissa pointed out the delicious cake that caught everyone’s attention; the banana and apple bread bake! She posted up the recipe on her instagram page @melissa.hemsley the following day and I was keen to give it a try. It smelled so so divine at the workshop, I knew I had to get back to baking.

See Melissa’s Banana & Apple bread bake recipe post here

The banana bread bake came out so soft and fluffy. I don’t know if that’s how soft it’s supposed to be but I love it like that. Occasionally a heavy stodgy banana bread hits the spot but this evening a lighter version was perfect. I decided to make mine a little different and changed the recipe slightly – simply because I didn’t have all the ingredients at home so just made it up as I went along which turned out great!

The Greenwich Mummy Blog | Cake Recipes
Tada! Here’s my delicious apple and banana bread loaf – super moist and tasty!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
So happy how my bread loaf turned out!

Here’s my adapted version of Melissa’s banana and apple bread bake. To make this yummy dish vegan-friendly, simply swap out the eggs for a chia or flax seed mix, or another egg substitute. To make it gluten-free Melissa suggested quinoa or buckwheat flakes. If you’re allergic to nuts, use only coconut flour if you’re okay with coconuts otherwise you can try it with another flour – perhaps polenta or millet.

Ingredients

  • 3 ripe medium-sized bananas
  • 1 apple; 3/4 grated for the bake and 1/4 sliced for decoration
  • 50g ground almonds
  • 25g coconut flour
  • 100g rolled oats
  • 4 medium eggs (for a vegan alternative, swap for chia seeds or egg substitute)
  • 150g coconut oil
  • 1tsp baking powder
  • 1tsp allspice seasoning
  • 1tbs brown sugar

Method

(bake using the same instructions as the original recipe)

  • Preheat oven to 180C/350F or gas mark 4
  • Add all ingredients (apart from the bananas and apple) together in a blender and blitz until smooth
  • Add in banana and apple and blitz further to your desired consistency (with or without lumps)
  • Pour into a lined loaf tin and add the decoration apple slices
  • Bake on the middle shelf for 50mins
  • Do the knife test to ensure the bread bake has thoroughly cooked inside then leave on rack to cool
Enjoy!

There’s so many different ways to recreate this banana bread and that’s the real beauty of it. I’m thinking of adding in chocolate chips or orange rind next time too to spice it up a little bit more! 🙂

Bon Appetit, x

IKEA Greenwich X Melissa Hemsley | The Greenwich Mummy Blog
A cheeky photo with the lovely Melissa Hemsley!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
We were all treated with a signed copy of Melissa’s new cookbook at the Ikea Greenwich workshop