Vegetarian Burgers/ Patties

Ingredients

• 2 Cups Buckwheat
• 1 Cup Green split peas
• 1 Red pepper/capsicum (diced very small)
• 1 medium Onion (diced very small)
• 2 Carrots (diced very small)
• 1 Green Chilli (de-seeded + diced finely)
• 4-5 Small Garlic Cloves + 2Inch Fresh Ginger
  (chopped + blended together with a drop of water)
• 1 Tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Turmeric
• 1/4 tsp Garam masala
• 1/4 tsp Paprika
• Salt
• Ground black pepper
• Ground ground oats

Method

1. First cook the carrots in some water until soft.
2. Rinse the buck wheat, bring to the boil in salted water then simmer for 5-6 minutes or until the buckhwheat has gone soft and swells - drain and leave to the side.
3. Rinse the split peas, put the peas into the pressure cooker with some water, bring to the boil then turn heat right down and cook for 7-10 minutes - drain and again leave to the side.
   
   
   
   
   
4. Split Peas
   
   
   
   
   
5. Put the oil in a pan with the onions and fry for a few minutes, you do not want to brown the onions and fully cook them, you want the onions slightly cooked so they do not have that raw onion taste.
6. Turn the heat right down then add the garlic/ginger and all the powdered spices apart from paprika and black pepper - turn off the heat.
   
   
   
   
   
   
   
7. Blend/grind up the split peas and 3/4 of your buckwheat.
8. Place into a bowl add some salt and black pepper to season, mix well.
   
   
   
   
   
9. Stir the green chillis, carrots and diced red pepper/capsicum into the spiced onion.
10. Mix well then add to the bowl of buckwheat and mix well again.
    
    
    
    
    
11. Add the rest of the buckwheat, mix well.
12. Cover with plastic wrap and place in the fridge now for approx 20-30 minutes, longer if you like.
    
    
    
13. Put some ground oats into a bowl.
    
14. Take some of the vegetarian burger mix into your hands and shape into patties.
15. Place the patties gently into the ground oats then turn and coat them on the other side.
    
    
    
    
    
    
    
    
    
    
    
    
    
16. For the softer textured vegetarian pattie, place on a lightly greased griddle/frying pan.
17. Let the burgers cook for a few minutes before you try to turn them over.
18. You can shape the patties with a spatula as you cook them.
    
    
    
    
    
    
    
19. Cook until browned on both sides.
    
20. To make your vegetarian burgers heat up your oven to 200C.
21. Lightly grease a baking tray.
    
22. You can make the pattie shapes or make the mix into round shaped balls for the oven - either way both will turn into burgers in the oven in the same way so do which ever you find easiest.
    
    
    
    
23. Chef made both balls and pattie shapes.
    
24. After 10-15 minutes the burgers will all look the same, they will have cooked almost like cookies look.
    
    
25. Turn the burgers over then place back in the oven for 5 minutes or until browned a little more.
    
    
    
    
    
26. The vegetarian buckwheat burgers are ready to eat.
    
27. Serve on bread, with salad or just as they are.
28. We ate our vegetarian burgers with a beetroot salad.
29. The burgers are simply delicious no matter how you eat them.
30. Enjoy vegetarian buckwheat burger/ patties recipe.
    
    
    
    
    
    
    

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Vegetarian Kebab

 Ingredients

• 1 Cup Mung Beans
• 1 Large Onion (diced small)
• 2 Garlic Cloves (crushed)
• 2 Inch Fresh Ginger (grated/crushed)
• 1 Large Carrot (grated through fine holes, squeeze out excess water with hands)
• Rapeseed or Olive Oil
• 1 Level Tbsp Buckwheat Flour

For the Spices

• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1 + 1/2 tsp Coriander Powder
• 1/2 tsp Turmeric
• 1/4 tsp Ginger Powder
• Salt + Pepper
• 3 Drops Hot Tabasco Sauce or 1/4 tsp Chilli Powder
• Salt + Black Pepper
• Large Pinch Dried Coriander

Note: If you do not have a pressure cooker you must always soak your beans over night then boil till they become soft.

Method:

1. Place the mung beans into a bowl and cover with hot water, approximately one inch above the beans, leave to soak for 1 - 2 hours.
   
   
2. Once soaked rinse the beans with fresh water - place into a pressure cooker and fill the cooker with water no more than one inch above the beans.
   
   
   
   
   
   
   
   
   
   
   
3. Place the pressure cooker lid on properly and bring to the boil (full pressure) now turn the heat to the lowest setting and cook for 10 minutes only.
4. Place the pressure cooker under the cold water tap and remove the pan lid.
5. Drain the water off the mung beans and place back into the pan, put to the side to cool a little while you get on with cooking the onions for the vegetarian kebab.
   
   
   
   
   
6. Take a small frying pan drizzle with oil and cook the onions on a medium heat until they start to soften up, you do not want to brown them.
7. Once the onions start to soften add the fresh ginger and garlic, stir well.
8. Cook for a minute or so then add the spices stir well again.
9. If you are using chilli powder then add it here with the rest of the spices.
   
   
   
   
   
   
10. Some more oil may need to be added here if the onions look too dry with the spices, just loosen them a little with oil.
11. Take the pan off the heat.
    
    
12. Place the mung beans into a bowl and sprinkle with salt and pepper, mash the mung beans with a potato masher.
    
    
    
    
    
    
13. Place the grated carrot into the mung bean mash, mix well.
    
    
    
    
14. Add the spiced onions into the mung bean mixture with 3 drops of hot Tabasco sauce (optional) and stir well.
    
    
15. Add the dried coriander leaves into the mung bean mixture with a drizzle of approx 1 tsp olive oil, stir well.
    
    
16. Add the level tablespoon of buckwheat flour and stir well again.
    
    
    
    
17. Drizzle oil onto a large baking tray.
18. Divide vegetarian kebab mixture into four, one at a time mould the mung bean mixture around the skewer and place onto the baking tray.
19. It will be soft and sticky but don't worry it is suposed to be this way.
20. If it helps mould it into a sausage shape on the actual baking tray around the skewer.
    
    
    
    
21. Place into a hot oven at 220C on the middle shelf.
22. Cook for 20-25 minutes until the kebabs start to turn golden.
23. Take them out of the oven and gently use a spatula to loosen the underneath of the kebab, this will shape the kebabs more and also prevent them from sticking when you come to remove them from the tray.
24. The vegetarian kebabs will feel a little soft to the touch here, this is normal.
25. Drizzle oil in between the vegetarian kebabs and a little on top too if you like.
26. Place back in the oven for a further 5-10 minutes until they turn a lovely crisp brown colour.
    
    
    
    
27. When the vegetarian kebabs are ready use 2 spatulas to gently remove the kebabs from the baking tray.
28. With a tea towel remove the metal skewer it should come out of the kebab easily.
    
    
    
    
    
    
29. Enjoy kebab recipe.
30. We ate ours with a advocado mixed pepper salad sprinkled with crushed black papper - the taste is amazing.
    
    
    
    
    
    
    

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