Does anyone have any recipes for bean/chick pea burgers or something like that, so I can offer these things to Adam without him throwing a wobbly (and everything on the floor)? He is unwilling to pick up food he can't get a proper grip on (witness the failure of the lovely risotto I made yesterday, which he wouldn't even attempt) so I thought I could incorporate these things in more of a chunky finger food format, but obviously stuff that I can serve us all up for dinner.
Bun is the same! He likes things he can get a firm grip on - he will not eat steamed veg or fruit at all, so I am always making little finger foods. I was actually going to make black bean burgers tonight from a recipe online - https://allrecipes.com//Recipe/homemade-black-bean-veggie-burgers/Detail.aspx Normally I don't like the recipes from that site, but this one looked easy - I haven't tried it though!
I usually make a variation of these lentil-chickpea burgers for us if we want burgers:
1/2 cup dried lentils
2 cups water
2 tbsp olive oil
1 cup chopped onions
1/2 tsp salt
4 garlic cloves
1/2 cup diced bell peppers
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1 tsp dried oregano ( or 1 tbsp fresh)
1 tsp dried dill (or 1 tbsp fresh)
1 15-oz can of garbanzo beans (chickpeas)
2 eggs
2 cups toasted whole wheat bread crumbs
Bring the lentils and water to a boil, lower heat and cook uncovered until tender (about 30min). Heat oil in a skillet and cook the onions and salt until softened, then add garlic, bell peppers, cumin, coriander, and black pepper and cook for a few minutes more. Stir in the oregano and dill and set aside. Mash the eggs and chickpeas until smooth (or use a food processor) When the lentils are ready, add lentils, cooked vegetables and 1 cup of the breadcrumbs and mix well. Let cool so you can handle them. Form mixture into balls (makes 4 large or 6 medium) and roll in the remaining breadcrumbs. You could also make mini burgers if they are going to be small finger food snacks, but adjust cooking time. Flatten into patties and put on lightly oiled baking sheet. Bake in preheated oven (350 degrees F) until golden brown and firm - about 25 min.
I actually have many veg burger recipes - a good tofu/spinach one too if you are into that combo! For me, veg burgers work out best when baked first - otherwise they will fall apart. I usually make large batches and freeze them, then thaw and heat on the grill. This is a good recipe though - and I usually make a variation of it with whatever I have on hand. I have subbed the bread crumbs for brown rice and oatmeal with decent results.
xx