Wednesday, 14 November 2018

Mushroom, sweet potato and chestnut burgers

vegetarian burger


I can't say we were welcoming November with open arms. The so called daylight saving change is always a hassle. It takes us ages to get used to a new time, and I don't see the point of it at all. It might be lighter in the morning, but it is dark so early. My guys get hungry still according to the previous clock.
I'd love to be more positive about the dark evenings, Any tips?

On the plus side, there are plenty of mushrooms in November. Wild mushrooms are more flavoursome, but are pretty expensive.
I've been reading the other day that Prince Philip used to cook simple meals for Her Majesty and himself when they travelled, and he was younger. Apparently, mushrooms a la crème was his speciality dish.
I love mushrooms in all guises, well, except the tinned variety perhaps, and happy to add them to almost any savoury dish.
Last week I cooked mushroom burgers with sweet potato and chestnuts.
They looked ugly, I must say, but tasted lovely.

vegetarian burgers


Mushroom, sweet potato and chestnut burgers
Ingredients:
1 pack of butternut squash and sweet potato
3tbsp red lentils
3tbsp olive oil
1 pack of Portabellini mushrooms (250g)
2 cloves of garlic
1tsp ground coriander
1 pack of whole chestnuts (180g, I used Merchant Gourmet)
1tbsp flour
1 egg

First cook the butternut squash and sweet potato cubes with lentils in salted water until soft. Drain and mash. The mash should be quite dry.
Chop the mushrooms not too finely and fry in the olive oil with garlic for about 5 minutes, stirring frequently.
In a deep mixing bowl combine all the ingredients - mashed sweet potato and butternut squash, fried mushrooms, coriander and chestnuts (I whizzed them in advance, not too smoothly, just to break into chunks). Beat in 1 egg and flour and mix well.
Using a big spoon, place the mix on the oiled foil over the tray. Cook in the oven preheated to 180C for about 20+ minutes.
Serve hot with your favourite bread and whatever you fancy - a slice of cheese, salad, sweet peppers.

vegetarian burgers

Since I used vacuum-packed chestnuts (bought almost a year ago for Christmas, though still not out of date), I'm adding this recipe to #KitchenClearout linky run by Cheryl at Madhouse Family Reviews.


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