Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Burger Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday 19 January 2015

Vegetable Burger Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Burger Recipe Biography

Source:- Google.com.pk

Curried vegetable burgers (vegetarian)
Ingredients

    Method

    Step 1

    Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
    Step 2

    Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
    Step 3

    Place bread and chickpeas in the bowl of a food processor and pulse to combine.
    Step 4

    Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
    Step 5

    Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
    Step 6

    Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

    2 tablespoons olive oil
    1 onion, finely chopped
    1 garlic clove, crushed
    2 zucchinis, grated
    1 large carrot, grated
    100g (about 4 slices) wholemeal bread, crusts removed
    400g canned chickpeas, rinsed, drained
    3 teaspoons mild curry paste
    3 tablespoons crunchy peanut butter
    1 egg yolk
    3 tablespoons chopped coriander leaves, plus extra leaves to serve

Ingredients

    2 15 ounce cans chickpeas (drained)
    4 large eggs
    1 medium onion, diced
    1 lemon zest only
    1/2 red pepper diced
    1/2 green pepper diced
    1 jalapeno seeded and diced
    4 cloves garlic, minced
    1 tablespoon olive oil
    1 cup bread crumbs
    1 cup rolled oats
    1 teaspoon paprika
    1 teaspoon red pepper flakes
    1 teaspoon whole cumin seeds
    1 teaspoon celery salt
    1 teaspoon black pepper
    1 pinch kosher salt

Directions

    Drain chickpeas and add them to a processor with the eggs. Pulse to combine, but not until smooth. Some texture is good.
    Dice peppers, onions, garlic, and jalapenos. Add veggies to skillet along with a few drizzles of olive oil over medium-high heat. Cook until soft, about 4-5 minutes.
    Add spices to vegetables and cook for another minute until spices are fragrant.
    Let veggies cool for a minute, then mix in with egg/chickpea mixture.
    Add lemon zest, oats, and bread crumbs to the mixture.
    Let mixture sit for 15 minutes so the oats and bread crumbs can absorb the liquid.
    Form into 8-10 patties. If the mixture won't stick together well, add a bit more bread crumbs or oats until it's dry enough to stick.
    Grill Patties on a very hot grill for about 4 minutes a side. Feel free to add cheese and any other toppings you would normally add to a burger.

    6 bread rolls (we used cape seed)
    Mayonnaise, chutney, lettuce and tomato, to serve
Ingredients Metric Us
2 large portabella mushroom caps, cleaned and stem removed
3 -4 slices gouda cheese (thin slices, smoked is good!)
2 tablespoons olive oil
1 clove garlic, sliced
1 teaspoon dried thyme
2 slices fresh ripe Tomatoes (thick slices)
2 butter (margarine)
Garlic Mayo
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 clove garlic, minced
2 teaspoons bermuda onions, minced
1/2 teaspoon butter (margarine)
1/2 tablespoon butter (margarine)
Directions
1. Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
2. Add portabella mushroom caps, zip up and marinate for at least 30 to 45 mins.
3. In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
4. When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 mins, stem side down.
5. Try to include as much of the sliced garlic and thyme as possible in the skillet.
6. Turn mushroom caps over and top with cheese.
7. Cover skillet and cook for about another 5 mins or so long as cheese is melted (it will melt very fast, keep an eye on it--).
8. Alternatively, these are delicious on the grill as well!
9. Serve with tomato on toasted rolls or French bread spread with garlic mayo.
10. Really nice with some avocado on the side.

Vegetable Burger Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics