Veggie Burgers, Sweet Potato Pudding

The Peripatetic Chef!

I’m always looking for the perfect veggie burger.  And of course more yummy desserts.

LENTIL, SESAME, AND SUNFLOWER BURGERS[1]

4 oz brown lentils

4 oz red lentils

2 cups water

1 tablespoon miso

2 tablespoons soy sauce

1 egg, beaten

1 teaspoon dried oregano or marjoram

1 teaspoon curry powder

1 tablespoon honey

1 clove garlic, crushed

1 large carrot, grated

1 large onion, grated

1 large potato, grated

1/3 cup sunflower seeds

1/3 cup sesame seeds

1 cup rolled oats

4 tablespoons whole wheat or gluten free flour

Spread the lentils on a flat tray and pick out any stones.  Wash well and drain.  Put into a saucepan with the water and bring to the boil, then turn off the heat and leave to soak for 2 hours.  Add the miso and cook, covered, until all water has been absorbed and the lentils are soft.  Mix the soy sauce, egg, herbs, and seasonings together.  In a large bowl combine all the remaining ingredients thoroughly, adding in the egg mixture.  For the mixture into round patties.  Heat a griddle or barbeque, brush with a little oil and cook the burgers over low heat until golden brown on both sides.  Can me served in place of hamburgers or as an entrée with your favorite salad.  Serves 6.


CHILI CHEESE MUFFINS[2]

500 ml cake flour

15 ml baking powder

375 ml cheddar cheese, grated

5 ml salt

1 bunch spring onions, chopped

2 chilies, chopped

60 ml chopped parsley and coriander

100 ml oil

150 ml buttermilk

50-60 ml milk

In a bowl combine ingredients from flour to herbs.  Combine buttermilk and oil and add to dry ingredients with enough milk to make a stiff batter.  Don’t over mix.  Spoon into greased muffin tins and bake at 200˚ C for 20 minutes until golden brown.


SWEET POTATO PUDDING[3]

Preheat oven to 350˚F. Combine and beat well

2 cups cooked, mashed sweet potatoes

1 cup sugar

½ cup melted butter

6 beaten egg yolks

1 ½ teaspoons grated lemon rind

1 cup orange juice

¼ teaspoon nutmeg

Fold in 2 stiffly beaten egg whites.  Bake pudding in a greased baking dish for about 1 hour.  Serves 6.


[1] Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990), 115.

[2] Angela Day, Verve, The Star, Johannesburg, 1 October, 2001, 8.

[3] Rombauer and Becker, Joy of Cooking, Plume Press, 1964, 702.

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