Red pepper rice burgers

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Grrr….tired. Very tired/Damn this Working For a Living lark.

I’ve just found out however that guinea pigs will 1) sit on your lap and 2) purr like cats when happy. I regard this as one of the most cheering things I’ve found out this year. Sod the UK’s GDP, Bank of England’s interest rates, murderous twerps in Woolwich and the Syria conflict. Small furry rodents that purr, are Where It’s At. Plus they provide an excuse for my sister to buy spring greens, which guinea pigs love……and humans love as well when they’ve been finely shredded and doused in hot oil to create “crispy fried seaweed”. Just the thing to snack on whilst watching The Voice/Britain’s Got Talent.

Monday morning is going to be “fun”, to say the least, so I decided to make these little morale boosters, which will function very well as lunch, with some sweetcorn, chopped spring onions, tomato and low-fat mayo.

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Red pepper rice burgers

Small red onion, chopped
Half a red pepper, chopped finely
2 garlic cloves, minced
1 large tomato, chopped finely
Risotto rice
Hot vegetable stock
Tomato puree
Oregano, chilli and parsley
1 egg, beaten
Wholemeal breadcrumbs
Grated cheese (optional)

Fry the onion, garlic, pepper and chilli powder in vegetable oil
Add the vegetable stock, tomatoes, tomato puree and oregano, risotto rice plus salt and pepper.
Boil, then dial down to a simmer for 15-20 minutes. Stir in the parsley.
Take off the heat, and allow to cool. Then chill in the fridge for an hour or so.
Take the mixture out of the fridge, and stir in the grated cheese (optional).
Put Nick Drake’s “Five Leaves Left” on the stereo and pour yourself a glass of wine.
Form into small burgers, coat in the beaten egg and then the breadcrumbs.
Fry the burgers in hot oil, until golden on both sides. The burgers may to fall to bits in this process; feel free to snaffle those bits and eat them – Cook’s Privilege, particularly if it’s the nice crunchy burnt bits.
Drain the burgers on paper towel to remove excess oil. Serve, hot or cold.

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