Today’s Lentil Burgers were a bit of a mess, so no photos. I had no egg to coat them with and cooked them nude – without the egg and crumb case they sort of relaxed too much and ended up a bit like a lentil bubble and squeak. I know why… although I cooked the lentils to a stiff enough paste, I did (as always) add too much peanut butter. I should curb my enthusiasm there.
Today I served the patties up with potato wedges and a winter salad/coleslaw kind of confection. Not too bad but I prefer the rice dish that I used to make as a side for these.
The beans are cooked and the tomato sauce made and both are now mingling in the slow cooker. They smell wonderful.
A white cob is in the oven and is about to be followed by eight Granary rolls. Time to put my feet up then, I reckon, and knit on Hugo for a while. I plan later on to unearth a lighter weight project from my UFO basket so that I can rest my hands from time to time. Spinning news is over the way.
Recipes as promised:
This is no doubt a copyright violation but as the book seems to be out of print and also available for just £0.01 second hand, I don’t believe I’ll be castigated. Buy yours via Amazon here
© Copyright Sarah Brown.
Try these with Crunchy Peanut Butter instead of smooth – it’s wonderful. Don’t think you can leave out that teaspoon of lemon juice – lemon does something alchemical to pulses, not only is it worth adding, it’s worth getting a real fresh lemon to boot. You can use the remainder of the fruit for the lemony rice – which is my own original recipe. This you can tell from the gung-ho approach to quantity and measurements. That’s just the way I cook, sorry.
Lemony rice with mushrooms
- Brown Rice as required – I use 1 cup to 2 persons
- Juice of 1 lemon (minus 1 teaspoon)
- Zest of 1 lemon
- 1 large onion, chopped
- Fresh mushrooms, roughly chopped – as much as you wish
- Chopped fresh parsley, as much as you wish. I like a fistful.
- Butter or oil of your choice
- Black Pepper
Cook brown rice according to your usual method, using the remainder of the lemon’s juice as part of your liquid. No need to salt, but you may prefer to.
Whilst the rice is cooking, gently sauté the onion in plenty of butter (or oil, if you prefer) until translucent and tender.
Add the mushrooms and stir in well. Continue to cook briefly until the mushrooms begin to relax.
Stir in the lemon zest, the parsley and black pepper to taste.
Finally, stir in the rice well so that it is coated in the buttery juices. Heat through if necessary.
Serve with the Lentil Croquettes and a green salad or crisp green vegetable (courgettes are good, broccoli also works well – or you may like to try Sugar Snap peas…) and a tasty home-made tomato sauce.
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