Last night we made these pasties from Helen Goh’s recipe in the Good Weekend magazine. I made the filling and my partner made the dough.

The dough unusual in that it is made with hot water.

150g plain flour
150g wholemeal flour
1/4 tsp salt
1/4 tsp black pepper
160g unsalted butter rubbed into the flour

Then 120ml hot water added to make the dough. Stir it it, knead it a little, let it cool.

I added extra veg to the broccoli and onion filling – leek, carrot, corn, beans.

The interesting flavour comes from the addition of miso paste. We’ll be making these again.

Anyway, go and check out the recipe.

I’ve become quite a fan of Martin Nordin’s Green Burgers, which I bought at bargain price some time ago. Since we’re in COVID-19 lockdown mode, we’re taking the opportunity to try some new recipes.

I varied the patty recipe slightly, and the additions.

For 6 burgers

600g 0r 3 medium sweet potatoes – bake in skins at 200Cuntil soft. Cut in half and scrape insides out and into a food processor. Allow to cool a little.

1 cup of boiled quinoa (200g). At the end I added the flower tips of a bunch of broccolini.

Add the following to the sweet potato in the food processor

2 eggs, whisked
100g chickpea (besan) flour
1 tsp chilli powder
1 tbsp wholegrain Dijon mustard
1 tbsp Walnut Butter (instead I added 1 tbsp butter and 2tbsp almond meal)
juice of 1/2 lemon
a pinch of sea salt

Pulse blend until well combined. Put mixture into a bowl and mix in the quinoa (and in my case, the broccolini tips as well).

Our mixture was quite damp so we added additional chickpea flour.

This was formed into patties, covered with cling film and put into the fridge for an hour to firm up.

They were fried in a pan and then baked in the oven at 180C for 10 minutes.

We made bread rolls earlier in the day.

The burgers included some coleslaw with home-made mayonnaise, balsamic onion relish, halloumi, home-made bread and butter pickles with our garden squash, and horseradish cream mixed with sour cream.

This was a fantastic combination.

I thoroughly recommend the book which gives loads of ideas not just for vegetarian patties but also their accompaniments.

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… 

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