When I left college (a few years ago….) I could barely boil water – I though pizza and coleslaw were major food groups and takeaways were essential! So when I found myself in paid employment I decided in the interests of survival to sign up for a cookery class, vegetarian of course.
The class was hands-on, given by a lovely girl in Ballsbridge. It was great fun and I learned lots – you have no idea how basic my knowledge of all things culinary was at that time.
My memories of the course include the couple who read 3/4 lb carrot as 3 to 4 lbs and then spent a class doing nothing but peeling carrots; my ‘landlady’ Siobhan waiting for me to come home with Wednesday night dinner and a realisation that I did not like kidney beans!
One of the recipes from this course that I still use is one for Black-eyed Bean Burgers . In fact we serve them as a vegetarian barbecue option.
Last Saturday I wasn’t really in the mood for cooking (I know, hard to believe) so I was delighted to find a few of these burgers in the freezer and I paired them with the mango and pomegranate guacamole leftover from Friday’s book club – happy days!
The recipe was requested after I posted a photo of the dish on facebook . I know the original recipe included sautéed mushrooms but I omitted those and from memory for this batch I added in some oyster sauce and used mixed nuts. Thinking about it I might try adding red peppers and chilli sauce the next time……..
What you need:
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 400g tin black-eyed beans, drained and rinsed
- 2 tbsp tahini paste
- 1 tbsp vegetarian oyster sauce
- 50g/2 oz brazil nuts (or mixed nuts)
- 100g/4 oz breadcrumbs (I prefer the panko ones)
What you do:
- Sauté the onion in 1 tbsp rapeseed oil until softened but not coloured. Add the garlic after about 5 mins and cook for another minute
- Pulse the beans in food processor with the nuts and approx 3/4 of the breadcrumbs (that’s 75g not 3 breadcrumbs!)
- Add in the tahini paste (or peanut butter if you prefer) and the oyster sauce and the cooked onion and whizz together
- If the mix seems dry add a little stock.
- Using a chefs ring form into burgers, then ‘top and tail’ with the remaining breadcrumbs.
- Bake in the oven (180 C/ Gas 4) for 10 mins until breadcrumbs crisp or if you prefer shallow fry them.
The original accompaniment to these was Sweet and Sour Sauce and Brown Rice – well it was the nineties! I serve them with a home-made coleslaw for barbecues but the guacamole really worked as well. It was a recipe from Gourmet magazine that I picked up in Canada – it’s already in the favourites folder!
I hope you like them !