Wednesday, 19 April 2017

Chickpea burgers, and a new project

'Cos nothing says HELLO! better than a well-dressed burger, right?

Why hello? Well, hello and welcome to an exciting new project!

My friend Sophie and I have been plotting something rather fantastic for the past few months. Soph - a busy Mum of two, kitchen whizz, business director and all round Wonder Woman - and myself (no introduction needed) were in need of a Joy Project. You know the one; something to distract us and provide a creative outlet in an otherwise routine-driven life. We've known each other since sixth form (cough, thirteen years, cough) and bond over our mutual love of all things culinary. And you know how it goes - you're catching up over your second flat white of the afternoon and BANG a wave of creativity hits you. 

Introducing: Eat. Live. Be Joyful. Our very own joy project. 

'Cos if food can't bring joy, then I'll be damned.

We hope to share simple, tasty recipes for busy folk who love to eat well!

To start we will be sharing our foodie project on here, and who knows where it will take us. We want to make the most of ingredients that most people have in their store cupboards, to create simple yet tasty recipes. The sort you can throw together after a busy day, but that don't sacrifice on flavour. 

On that note, our plea to you! We'd love for you to send us a snap of your store cupboard - a bit of market research, as it were - so we can be sure we're really using those ingredients that most people keep handy. You can tweet them to me (link)send them to us on Instagram (link) or email them to us (link). Thanks in advance!

Our first offering, chickpea burgers. 

Chickpeas are a good source of protein, fibre and iron - they can help with your digestive health and keep you feeling fuller for longer, as well as being a store cupboard favourite. Boxes, ticked!

Makes three burgers.
1 tin chickpeas, drained
1 small red onion, finely chopped
1 bunch fresh coriander
1 weetabix
1 egg
1 teaspoon ground cumin
1 teaspoon ground coriander

Fry off the red onion, until soft. 
Blitz all the ingredients in a food processor. Stir in the onions.
Shape in to three patties, dust in flour and set aside. 
Heat 1 tablespoon of oil (we use coconut oil) in a non-stick frying pan. 
Fry for 2 minutes on each side. Pop in oven for 20 minutes at 180°.

We serve these with lightly toasted brioche buns, homemade guacamole, grilled slices of halloumi, sliced beef tomato, lettuce and sweet potato wedges. 

Be creative, this is a fun Friday night dinner!

Follow our journey on Instagram, until next time...


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