Sorry about the radio silence – been very busy at work and not felt like experimenting with exciting new dishes. Also been out and about – BBQs with the family, open-air Shakespeare (Comedy of Errors, as you ask), plus a trip to London to catch up with some old night-clubbing buddies, share some gossip, ask after their kids, and then bop around gently to ear-shredding industrial goth.
(It’s been so long since I’ve been clubbing that I forgot about the post-gig ringing ears and also the post-dancing-in-unsuitable-boots sore footsywootsies. Although thankfully London drink prices are so high there was no danger of any serious hangover to go with it……).
However, stick around as I will be shortly be experimenting with various versions of that classic vegetarian Indian dish, lentil dhal. I do this for science, for the cause of healthy, cheap and nutritious food, and for you, my dear readers*.
In the meantime, as it’s BBQ season (often for as much as 10 minutes at a time in this weather) I thought I’d try this butterbean and feta burger. I think it could do with a little tweaking, but still, very tasty in a bun with some ketchup….
*I’ve also got a cupboard full of half-empty bags of lentils to get rid of.
400g tinned butterbeans, drained and rinsed
Generous dash cumin and lemon juice
1 clove garlic, skinned and minced
Decent dash dried parsley, finely chopped
1 tbsp plain flour
2 spring onions, trimmed and finely sliced
Half a white pitta bread, crumbled
Half a pack of feta, also crumbled
Stagger in through the front door of your flat, thanking all the Gods that might exist that it’s fucking Friday. Pour a drink.
Heat the beans in a pan of water for 15 minutes to soften.
Place in a mixing bowl and add the cumin, lemon juice, garlic, parsley, flour, salt and egg. Mash with a potato masher, then add a bit of smoothness with the back of a tablespoon. Don’t aim for fully pureed though.
Add the spring onions, breadcrumbs and cheese, mix well.
Form into small burgers, chill in the fridge for an hour.
Wipe a frying pan or grill pan (I BOUGHT A GRILL PAN! I BOUGHT A GRILL PAN! IT’S SHINY!) with a little olive or vegetable oil.
Heat to a medium heat and fry the burgers until lightly browned on each side. Alternatively, stick under a grill, or on a BBQ if the weather warrants it.
I have visions of this mixture also rolled into small balls and deep fried a la falafels. Perhaps rolled in fine breadcrumbs beforehand……? Either way pair these burgers with tomato in some form, it matches them nicely.