Real vegetarian food, served in an imaginary world...

Tuesday, 21 August 2018

Fantasy Veggie Dinner Guest - CRISPIAN MILLS


Today, Zelda has been turning the clock back 20 years by listening to Kula Shaker tracks and has, therefore, decided to invite their frontman to dinner. 

Crispian Mills is of famous heritage; the son of Hayley, nephew of Juliet and grandson of Sir John. But, instead of following them into acting, he 'found himself' in India and formed one of the best bands of the 1990s.

Inspired by Kula Shaker's fabulous cover of Hush,
 she has made:
CURRIED COURGETTE AND CHICKPEA BURGERS

1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
3 tbsp olive (or other) oil
1 large can of chickpeas, drained and rinsed
1 medium courgette, grated
4 ‘oatie’ biscuits, crumbled
1tsp turmeric
1tsp ground coriander
1tsp cumin
1 tsp chilli powder
1tbsp mild curry powder
1 egg
2tbsp plain flour
salt and black pepper

Serves 3-4

Heat 1tbsp oil in a pan and fry onion until it just starts to brown, then add garlic and cook for a minute more.
Place in a food processor with the chickpeas, courgette, and biscuit pieces
 and blitz until all combined.

Then add the spices (apart from the curry powder), egg, and season well.
Blend to a coarse paste and transfer to a bowl.
Put flour on a plate, mixed with the curry powder and some black pepper.
Put some of the flour on your hands and take balls of the courgette mixture, forming it into four patties and placing them on a baking tray.
Heat the oil and fry the burgers on both sides until brown and crispy.
Drain on a piece of kitchen roll.
Lightly oil a baking tray and cover with greaseproof paper. Place the burgers on this.

Heat the oven to Gas 7/ 220°C/ 425°F. Cook for 20 minutes.

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