As I mentioned on Instagram at the beginning of the week this is a recipe all made out with left overs. One of those you improvise a normal day and that end up being so good you feel proud about yourself. I made a dish with millet but cooked way too much quantity so I wanted to prepare something different with the left overs. So I took that millet, half an onion here, a carrot, some kale leaves there... and found a sad and lonely plain yogurt on the fridge... And I thought to myself why not making veggie burgers. And the result was so good. They are really yummy just like that with the curry flavour but honestly the yogurt sauce makes a whole difference and gives a fresh and juicy touch that is worth trying.
If you want some extra flavour you can prepare the dressing in advance and keep it in the fridge until you use it. You'll notice it gets much flavourful with time.
I would normally use one or two eggs for binding the burgers mixture but I run out of them. So I remembered the occasions where I wanted to make other recipes and didn't have eggs when I needed them. I used soaked chia seeds that give a good result for baking or pancakes but apparently for other elaborations where the eggs work as a binding agent it is best to use ground flax seeds and leave them soaking with milk or water. It is amazing how in just a few minutes it becomes a gooey mass so similar to an egg. The result is so successful, so if sometime you get caught without any eggs use this hack, it really works!
You can make a vegan version of this recipe, the burgers actually are using the egg substitute as I explained above. For the dressing you would just need to use soy yogurt or any other.
So hurray for the left over improvisations!! Here's the recipe...
MILLET VEGGIE BURGERS WITH YOGURT SAUCE
INGREDIENTS :
- 2 cups cooked millet
- 1 carrot, peeled
- 1/2 red onion
- 1 handful of kale, without stems or spinach
- 2 garlic cloves, peeled
- 2 tsp. ground flax seeds + 6 tsp. almond milk OR 2 eggs, beaten
- 1tsp. extra virgin olive oil.
- 2 tsp. yellow curry powder
- Pink salt and black pepper
For the dressing:
- 1 plain lactose free or soy yogurt
- 1/2 lemon, squeezed
- 1 tsp. extra virgin olive oil
- 1 tsp. dry mint
- Green pepper and pink salt
ELABORATION:
- We would have previously cook the millet and allowed to cook a bit.
- Thinly chop the carrots, onion, garlic and the kale.
- Mix the flax seeds with the milk and leave a few minutes while we continue with the next step.
- Drizzle some olive oil over a pan and sauté for around 5 minutes or until cooked, add the curry and stir well.
- Remove from heat and allow to cool. Then add to the bowl with the millet.
- Add the dampen flax seeds, mix all well, season with salt and pepper and use your hands to make the burgers. An easy way is to form a ball and then mash it with your hand.
- Pour some olive oil over the pan to medium- high heat and place the burgers. Cook them until golden, for about 5 minutes on each side.
- Prepare the dressing mixing the yogurt with the lemon juice, olive oil, salt, pepper and mint. Serve in a bowl along with the burgers.
No comments:
Post a Comment