I recently joined a recipe collective. Cooking instructions sent from different corners of the world have therefore been dropping into my inbox for the past few days and filed for imminent trial.
The recipe I am sharing today is a tweaked version of Maryanne‘s vegan burgers combined with a Korean-style spicy salsa (see bibimbap sauce) that I thought would make the perfect condiment.
This post is a culinary expression of gratitude to all women that have been inspiring and supporting me throughout the years, infusing my life with meaning, flavours and food for thought…
For the lentil/buckwheat burgers (6-7 pcs for two/three persons) you will need:
1 100 ml scoop of coral lentils, washed
200 ml water
pinch of turmeric; small tsp of rock salt
1 100 ml scoop of whole buckwheat
100 ml water
1 50 ml scoop of peanuts, soaked
1 carrot, grated
1 minced garlic clove
1 tsp psyllium seeds (alt. flax-seed) & 1 tsp water
2 tsp soy sauce
1 tsp coriander, dry
– Soak the peanuts in some water.
– Wash the coral lentils and place them in a pot with the water, salt and turmeric and bring to a boil with the lid on; uncover and let the lentils simmer until they’ve become like a thick paste.
– Wash the buckwheat and place it in a pot with 100 ml water on low heat; bring the water to a boil, turn off the heat and place a cloth between the pot and the lid; steam until the buckwheat is dry.
– Heat a teaspoon of oil in a pan; add the grated carrot and the minced garlic; bake for some minutes until soft.
– Preheat the oven at 200 degrees Celsius (390 F).
– Strain the peanuts. Grind them in a blender together with half of the buckwheat. Place the mixture in a bowl.
– Add the remaining buckwheat, the lentils, the psyllium seeds, a teaspoon of water, two teaspoons of soy sauce, two teaspoons of oil and a teaspoon of dry coriander. Mix well using a spoon.
– Line an oven tray with greased parchment paper. Take spoonfuls of the lentil mixture and form patties; place them on the tray.
– Bake for around 10 minutes on the rack immediately above the middle. Take out the tray, turn the patties around and brush them with some oil. Bake for another ten minutes until a golden brown crust has formed on both sides.
For the spicy sauce you will need:
200 ml tomato passata
2 tsp sesame oil
2 tsp soy sauce
1 green chili pepper, chopped
2 big garlic cloves, minced
1 pinch of salt
2 tsp honey
Place the passata, the sesame oil, the salt, the chili and the minced garlic in a pot.
Cook the sauce in low heat, without letting it boil, until the garlic and the chili are soft. Add the soy sauce and the honey and remove from the heat. The consistency should be that of ketchup.
Serve the patties with the spicy salsa and a leafy salad and lots of finely chopped parsley dressed with olive oil and lemon juice.