One of the best and worst things about making vegetarian cakes or patties is that there is an infinite amount of ways to make them. That being said, you want to be able to have the classic burger flavours that you loved with meat. I often feel with veggie burgers you end up with the same tasting mush every time despite using a variety of ingredients. When I found this recipe for
South west chipotle burgers I was pretty excited to try a version of it. These little cakes definitely packed all the smokey depth of an amazing BBQ burger. I am really looking forward to grilling these in the summer with my family. I can only imagine the smokey flavour going to a whole new level of amazing when grilled. I recommend pairing these with pepper jack cheese, or something else that can hold its own. If you are vegan, hummus or guacamole should hold you over too.
Serves 4
Ingredients
- 400g of tinned chickpeas
- 3 medium sized carrots
- 1 heaped tsp of paprika
- 1 heaped tsp of cumin
- 1 heaped tsp of oregano
- 1 small yellow onion
- 1 large tomato, coarsely chopped
- 1 tsp of Sriracha
- 2 heaped tsp of chipotle paste
- salt and pepper
- about 100ml (1/3 cup of bread crumbs)
- 1 large clove of garlic, minced
- salt and pepper to taste
Sides: burger buns, spinach, tomatoes, guacamole, hummus, cheese etc!
Steps
- Cut the carrots into even chunks. Cook until tender either by steaming or boiling, then set aside to cool.
- Over medium heat, saute the onion until translucent. Then add the minced garlic and cook off until the aroma settles. Add the spices, stir.
- Add the tomatoes and Sriracha, continue to cook until the tomatoes have softened.
- Season with salt and pepper and then remove from the heat.
- Into a food processor add the cooked carrot, onion and tomato mixture and the chickpeas. Pulse until desired texture. Alternatively, mash all the ingredients in a large bowl.
- Adjust the seasoning as needed.
- If the mixture feels too wet, add some breadcrumbs and combine.
- Divide the mixture into 8 even chunks. Use your hands to mold them into even cakes.
- Scatter the breadcrumbs over a large plate. Gently, coat the cakes in the breadcrumbs.
- In a large pan, head oil over a medium heat.
- Add the cakes into the pan and cook until golden brown on both sides.
- Serve with all the trimmings and enjoy!
At the end of the day this is just a juice so writing a paragraph on it is kind of pointless. I recently bought a better blender, and so like whenever I get a new kitchen toy, right before falling asleep I think of recipes. For some reason this combination sounded good, refreshing and perfect as a morning pick-me-up. I personally love ginger (men, cookies, ale, beer, bread, etc.) so I added a sizeable amount. Adjust to your taste keeping in mind it is very strong.
Ingredients
1 carrot
1 orange
about a 2 cm piece of fresh ginger, peeled
Blend all the ingredients in a high-powered blender and enjoy! If you don't like pulp simply strain the juice before drinking.
I love carrot cake, but I have only ever made carrot cupcakes. Since I was having friends round for dinner I thought I should make a cake for dessert. I am so glad I chose to try a carrot cake because it was delicious! Everyone had seconds :)
Cake Ingredients
Makes two 20cm round cakes
100g of light muscovado or light brown sugar
250ml of oil
3/4 tsp bicarbonate soda, for extra fluffy cake
2 tsp of baking powder
4 medium eggs
2 large carrots, finely grated
zest of 1 mandarin or 1/2 an orange
zest of 1/2 a lemon
300g of plain flour
1/2 tsp of salt
2 tsp of cinnamon
2 tsp of cardamon
1/2 tsp of ground ginger
walnuts for the top (optional)
Baking Time!
- Preheat the oven to 200C.
- Butter the cake pans. Line the bottom of the pan with baking paper. Flour the sides.
- Beat the sugar and oil together until smooth.
- Add one egg at a time and combine well.
- Add the flour, baking powder, baking soda, spices, citrus zest and salt.
- Mix well and then remove the mix from the standing mixer or stop using an electric mix.
- Fold the carrots in with a spatula without removing too much air.
- Evenly distribute the mixture into the cake pans.
- Bake for 30-35 minutes in the middle of the oven. Both pans should be on the same level.
- The cake will be done when a knife comes through cleanly. The sides of the cake should come in a bit too.
- Cool the cake in the tin to help maintain their shape. Cooling takes about 30 minutes.
Frosting Ingredients
220g of unsalted butter, at room temperature
220g of cream cheese, at room temperature
500g of icing sugar
2 tsp of vanilla essence or extract
1 tsp of vanilla
1/2 tsp of salt
1 tbsp of honey
Process
- Cream together the butter and cream cheese.
- Use a medium speed on a standing mixture or high on a hand mixer for about 5 minutes.
- The finished produced should be smooth, airy and a lighter colour than the original mixture.
- Slowly add the icing sugar to prevent spillage.
- Add the honey, milk, vanilla, honey and salt. Mix well.
- When you have finished the frosting should be thick and be able to hold a peak.
When the cake have cooled, frost them with the buttercream. Sprinkle on some cinnamon and add the walnuts on top.
