Craig Cooks

everyday experiments with food

Navigation
  • Baking
    • Bread
  • Cuisine
    • Asian
      • Chinese
      • Malaysian
    • Mexican
    • Middle Eastern
  • BBQ
  • Fruit
  • Meat
    • Lamb
    • Pork
  • Pasta
  • Pizza
  • Poultry
  • Seafood
  • Vegetarian
    • Salads
  • Dairy
    • Cheese
  • Dessert
    • Ice Cream
  • Soups
You are here: Home / Vegetarian / Black Bean Patties, Haloumi & Pickled Beetroot

Black Bean Patties, Haloumi & Pickled Beetroot

March 18, 2019 by admin Leave a Comment

I bought Martin Nordin’s book about vegetarian burgers as a Christmas present, and liked it so much that I bought one myself. I’ve just started to make some of the burgers with my own little twist.

Tonight I made the pattie but not the burger.

65g finely chopped onion
1/2 tsp mild chilli powder
1 tsp smoked paprika
3 tbsp BBQ sauce

Cook the onion in some oil until almost beginning to char. Take off the heat and mix in the sauce and spices.

400g cooked black beans
50g dry-roasted walnuts, chopped
100g cooked black rice
25g panko breadcrumbs
2 tbsp chopped coriander leaves
sea salt

Mix the above together and mash with a potato masher until soft but still textured. Then mix through the onion mixture. Shape into 5-6 patties (I used a ring to shape them) and then put into the fridge to set a bit.

I made pickled beetroot – 2 large beetroot peeled and quartered, simmered in a mixture of red wine vinegar and brown sugar at a ratio of 1:2 for about an hour. Dice the beetroot finely.

Cut sweet potato into slivers. Mix with olive oil, sea salt and 1 tsp ground coriander. Bake at 200C for 20-25 mins.

Meanwhile fry the patties in a little oil on medium head for about 3 minutes on each side. Only turn them once as they may fall apart. Don’t have the heat too high as they will burn.

The bean pattie was served topped with home-made haloumi, the pickled beetroot and some charred onion and BBQ sauce from bottle, with the sweet potato wedges and sour cream on the side.

Green Burgers is loaded with lots of great, alternative, healthy burger ideas.

Filed Under: Vegetarian

« Prawn and Smoked Trout Salad
Dukkah-crusted Garfish »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEARCH FOR RECIPES

THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

CONNECT

  • Email
  • Facebook
  • Pinterest

RECENT COMMENTS

  • craig on Pork, Duck & Beetroot Sausages
  • James on Pork, Duck & Beetroot Sausages
  • Lebanese Charcoal Chicken – Craig Cooks on Beetroot & Blood Orange Salad
  • Baked Cauliflower with Chickpeas – Craig Cooks on Baked Spiced Cauliflower
  • Christine Roach on Blue Cheese

COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
Ottolenghi Recipes
Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
SBS Food
Pete Evans' Recipes

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress