I return to the ring with some recipes that I was creating. A little product of my imagination and another bit of changing friendly recipes and of wanting to create a new dish "with what I have in the pantry and in the fridge". I think that in this way the most unusual delicacies come out although sometimes not all turn out as one expected it to be ... but this is not the case !. After repeated failed attempts to make vegetable burgers that did not come out dry, I discovered the secret. The key is in the cooking of vegetables and in the quality of the products we buy.
I like to buy seasonal vegetables and organic production. The same goes for pulses and cereals: organic products make the difference in flavor and cooking, and endless benefits for the health of my family. Therefore, I recommend that you try to make the change to a responsible and conscious diet . Try to go little by little, replacing some industrial products with products of biological origin. Make the transition without haste, trying, discovering new textures, different flavors and trying new recipes.
Here I share with you the secret to make homemade burgers with intense flavor, with a soft texture and most importantly: they will not dry out when baked!
A recipe that I have here isvery rich (according to 2 year old diners) and I'm sure that your little one will love it.
Ingredients for 4 people:
4oogr of legumes (I recommend chickpeas or azukis)
1 strip of kombu seaweed
2 carrots
1/2 zucchini
1 small onion
1 leek
1/4 red pepper
1/2 bunch of spinach
Curry, salt, sweet paprika
Olive oil
1 tablespoon of chickpea flour
2 tablespoons gluten-free breadcrumbs
preparation:
1- Boil the legumes after having soaked them with 1 strip of kombu seaweed the night before . Once they break the boil, lower the heat and let them cook until they are soft. Then strain them.
2- Cut all the vegetables into small pieces and sauté them in a pan with a little olive oil, over medium-low heat. Maintain the constant temperature of the oil during the whole cooking to preserve the nutritional values of the vegetables. When they are tender, add spinach and turn off the heat when they change color (light green to darker). Season with salt, sweet paprika and curry.
3- Then, combine the vegetables with the cooked vegetables and add the chickpea flour and breadcrumbs without gluten. Process everything with a minipimer until obtaining the desired texture.
4- Place a baking paper in a dish. Shape the hamburgers and place them in the dish. Heat in oven at 180º for 25/30 minutes and turn them so that they are roasted on both sides.
