Vegetarian burgers – better than the ‘real’ thing

I don’t want to blow my own trumpet….but I’m going to – haha!

These burgers were delicious, really filling and super easy to make. At the minute, my diet is kind of vegetarian, I say kind of because I’m still eating fish. I’ll probably explain it more in a further, more detailed post about why I’m doing it, but at the minute, I’m just finding out what works for me.

Anyway – back to the burgers!

veggie-burgers

Here’s what went in them..

You will need:
2 tins of beans – I used borlotti beans but kidney beans would also work well I imagine
100g breadcrumbs
2 tbsp tomato puree
1 small red onion or half of a large one, finely chopped
2 cloves garlic, finely chopped
1tbsp coriander, finely chopped
Small sprinkling or chilli flakes or 1.2 red chilli deseeded and finely chopped
Salt and pepper to taste
1 tbsp sweet chilli sauce
1 egg
Burger buns (should you want them) and salad and sweet potato fries to serve!

To make:
-Drain the bins and empty in to a large bowl. Take a fork or a potato masher and mash the beans until they’ve all been squished.
– Add everything else but only half of the breadcrumbs before mixing well to combine.
– Sprinkle the remaining breadcrumbs on to a plate and then grab a handful of the mixture and shape into a burger before rolling in breadcrumbs. Once you’ve formed all of the burgers, pop some clingfilm over the plate and place in the fridge until you’re ready to cook. I’ve found that chilling them for an hour or so really helps them to keep their shape.
– To cook, heat a small amount of oil (I use coconut) in a non-stick frying pan (or any good frying pan you have!) and essentially just fry them on each side for between 4-5 mins so they’re thoroughly warmed through.
– Serve in a bun topped with lettuce and relish or whatever sides your heart desires!

Enjoy 🙂 If you do make these, please let me know by commenting below or tag me on Instagram @hbryan91

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Butternut squash curry

buternut1

When someone mentions curry to me I often think of a big pot simmering for hours, full of complex spices and hard-to-make sauces. This butternut squash curry is the exact opposite of that…yes, you’ll need a large pot, but there’s nothing complex about this recipe.

You will need:
– 1 large butternut squash (peeled and diced)
– 2 chicken breasts (diced)
– 1 x red onion (chopped)
– 1 x pepper (chopped)
– Baby corn
– Courgette
– Aubergine
– Handful of coriander
– 1 x tin of coconut milk (full fat!)
– 1 red chili (chopped)
– 2 tsp madras curry paste
– 1 tsp cumin seeds

buternut 2

To make:
– Start by placing your diced butternut squash into a microwaveable container with a little water in. Put the container into the microwave and microwave for a few minutes until it starts to soften.
– In a large wok or frying pan, add a little coconut oil and fry off the onion, cumin seeds, chili and madras curry paste before adding the diced chicken breast.
– Once the chicken is cooked, add the vegetables and the butternut squash before pouring in the coconut milk.
– Allow to simmer for 10-15 minutes. Stir in some fresh coriander before serving and remember to save a little bit to garnish the dish with!
– Serve piping hot with either plain rice or cauliflower rice.

There you have it, a super simple, cheap and easy to make curry that takes less than 30 minutes. Of course, it’s healthy too.

Enjoy 🙂

Mexican breakfast bowl

I love breakfast!

mexican breakfast

Weekend breakfasts – and breakfasts in general – are my absolute favourite thing to make and eat! Here’s a little recipe I rustled up at the weekend in less than 20 minutes. Not only is it great for slow releasing energy (slow carb) but it’s got good fats from the avocado, protein in the eggs and beans and loads of fibre and vitamins in the green veggies. Cereal? No thank you! 🙂 Seriously, this was super tasty and a welcome addition to my breakfast menu.

You will need: (to feed two hungry people!)
– 1 can borlotti beans
– 1 ripe avocado
– 1 lime
– Chorizo
– Handful of sundried tomatoes
– Sprinkle of chopped coriander
– Spinach
– Eggs (I used 5)
– Tenderstem broccoli
– Pepper to season
– 1tsp coconut oil

To make:
– Start by heating the coconut oil in a large frying pan and add the chopped chorizo.
– Next add the broccoli and stir-fry until cooked before adding the spinach. In a bowl whisk the eggs & then pour into the frying pan. Stir slowly as the eggs scramble. Add the pepper for seasoning.
– In a separate pan empty the can of borlotti beans in and heat until warm.
– To make the avocado mash peel an avocado and mash it up using a fork. Then add the chopped sundried tomatoes and the juice of one lime.
– Serve in a big bowl with a sprinkling of coriander on top and voilĂ , done!

Enjoy 🙂

Tag me in your creations using #hannahshappypace