Baby Led Weaning

Growing healthy babies with healthy appetites

Posts Tagged ‘burger’

Jenn's Pecan Lentil Burgers

Monday, October 23rd, 2006

I've rescued this recipe from the relative obscurity of the comments section of one of Moomin's recipes, it was posted by one of our many Jenns and it really does sound amazing. I'm not completely sure of the temperatures, they sound American to me, but I wouldn't think of doing the pecans at anything over 180degrees in an electric oven (in Scotland. If you're from abroad then you'll have to work things out for yourselves). I'm also wondering if pistachios would substitute for pecans, which are kinda hard to get hold of round my way. However, we've not given Babybear any nuts yet so this might be a strictly adults-only recipe in our house for a while. No bad thing, I should say…

I've got one to share that is a crowd pleaser. I made them for a party and everyone copied the recipe.

Pecan Lentil Burger

3/4 cup uncooked green lentils

3/4 cup pecans

4 cloves garlic

1 1/2 teasppon cumin

1 1/2 teaspoon coriander

1 teaspoon chili flakes

3 tablespoons olive oil

3/4 cup bread crumbs (may use wheatless bread such as spelt, or any kind of wheatless subsitute)

1 egg (optional-I've made it without and they were fine)

Cook lentils according to package directions until tender…approx 25 minutes. Drain.

Roast pecans at 300 – 325 for 10-15 minutes. (Use your own discretion
with temperature and timing because I find the pecans can burn fast)
Set aside.

In food processor, mince garlic;add pecans, mince;add lentils,
spices, bread crumbs and olive oil. Puree until dough-like. Put mixture
into big bowl and work in egg if you choose to. Form into patties and
fry on pan with a bit of oil.


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Moomin's Allergy-friendly Chickpea Burgers and Potato Scones

Monday, October 2nd, 2006

Moomin is avoiding dairy and wheat, amongst other things, for her daughter Minky, a fact that forces her to be a bit more inventive when it comes to BLW cooking, I am glad to say. Luckily, she is pretty generous with her findings and we all benefit from her investigations.
Seriously, though, my pal was showing me the other day how difficult it is to exclude dairy. You wouldn't believe it, there is milk powder in jars of organic ratatouille…

Recipe for chickpea burgers:
Whizz together 1 tin of chickpeas, 110g gram
flour, 1 tsp cumin, 1 tsp coriander, 4 spring onions, 4 garlic cloves and a bit
of water. Shape a bit into a patty and fry on each side for five mins. Makes
about 8, so I freeze the leftovers (7!) and they're good for taking out with us.
I slice them in half lengthways so Minky can get a good grip on them. My husband
reckons they're a bit bland but they do have a pleasant texture.

As I
mentioned, we have a very allergic-y family (name a food group, I'll find someone
that can't have it). I'm avoiding wheat, dairy, citrus, fish, berries, nuts. It
does make life a bit more difficult. However, we are doing okay at finding
alternatives. Have got some recipes for corn tortillas, buckwheat pancakes,
onion bhajis and potato scones. I've only tried potato scones so far and they're
good if you want to get away from the normal potato wedges, boiled potatoes

Recipe for potato scones:
255g mashed potato, 1tsp baking
powder, 55g rice flour, 1/2 tsp salt (eeek – I guess you could leave this out). Mix together, roll into a ball and
roll out into a 5mm thick circle. I cut bits out of it with a pastry cutter and
then fried until brown. You can add butter and milk to the mashed potato if
you're normal.

I am normal and I love potato scones, so I will go mad and add both. In sunny Scotland, home of the tattie scone, though, what we do is use plain flour (if we aren't avoiding wheat) and rather than using pastry cutters you can just roll out a thin circle of dough on a floured surface to fit the size of a small frying pan. Making sure that there was a good shoogle of flour on the circle I would then dry-fry it, as this makes the trademark dark brown spots appear on the potato scone and they add to the flavour (and they then look spookily like the ones you buy in the shops). Plus, I'm thinking that if you dry-fry them they might keep better. Technically, tattie scones are an excellent way of using up leftover mashed potato but it's academic in our house as such a thing rarely occurs.

And I reckon that some salt sprinkled on mummy and daddy's chickpea burgers will sort out the blandness issue. Gram flour is, of course, just chickpea flour and readily available from Asian stores. Thanks for the recipes, Moomin.

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