Curried Spinach and Chickpea Veggie Burgers

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Let me tell you something about myself. I love veggie burgers. I often judge a restaurant by three things; their veggie burgers, their grilled cheese and their onion rings. I know they sound like simple dishes, but often, they’re what I turn to when I go out to eat. And if those dishes are not good, uh oh.

So I’m always trying out new flavor combinations for veggie burgers at home. It’s a great weeknight dinner and they tend to freeze well for future meals.

This spinach and chickpea burger fell together. I was in the mood for a falafel flavor without the falafel and the mess it comes with. I needed simple. I also had some spinach I wanted to use up and I didn’t want to turn it in to a salad.

I’ve been keeping my Cuisinart food processor out on the counter lately, so these came together super fast.

I mixed up a can of chickpeas, an onion, some garlic and the spinach in the food processor. I then added some spices.

I formed them in to burger shapes and then lightly fried the burgers in a pan that was coated lightly in olive oil. I just wanted them to brown and hold together.

I then placed them in an oven at 375 to finish cooking.

I enjoyed these with a salad, while my kids devoured them on a sandwich thin along with extra spinach and sliced avocado and French fries on the side. Hope you enjoy these as much as we did!

Curried Chickpea and Spinach Burgers
 
Author:
Recipe type: Burger, Sandwich, Veggie Burger

Ingredients
  • 2 tsp. olive oil
  • 1 can chickpeas
  • 1 small onion
  • 1 bag of baby spinach – about 3 cups
  • 3 cloves garlic
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper

Instructions
  1. Mix everything together in a food processor.
  2. Form mixture in to burgers.
  3. Pan fry in a large sauté pan.
  4. Finish cooking in an oven at 375. It should bake for around 10 minutes or so.
  5. Serve them dressed with your preferred burger toppings. Enjoy!

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Meatless Monday: Vegetable and Rice Patties

My older daughter just left for camp. It’s so odd having one less child in the house. When I got home and started to prepare dinner this evening, there was nobody to complain. Nobody questioned the flavors that would show up on the plate. I kind of miss it! It is nice though to be left with just my kid who eats anything. It’s a nice treat to see everything eaten on the plate – even the onions.

I still miss the kid. A lot. And it’s only been a day.

We were gone over the weekend, and I have a limited selection of what is available in the fridge. As with any Monday, dinner must be fast. With a limited supply of veggies and some cooked rice in the fridge, these veggie rice patties were perfect for a light dinner. When paired with a salad, everyone is happy.

Vegetable and Rice Patties 
Ingredients:

2 cups cooked rice, cooled (white or brown works)
1 small onion, chopped
5 cloves garlic, crushed and chopped
1/4 cup sun dried tomatoes, chopped
1 small green pepper, chopped
3/4 cup mushrooms, chopped
1 small zuchinni, chopped
1 small yellow squash, chopped
1 cup shredded cheese (I used a cheddar jack blend)
3/4 cup panko crumbs or gluten free alternative
2.5 tsp. salt
2 tsp. pepper
2 tsp. red pepper flakes
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. rosemary
2 tsp. garlic powder
4 eggs
2-3 tbsp. vegetable oil for pan frying

Directions:

Mix everything together in a large mixing bowl. Shape in to patties and let sit on a plate for about 10 minutes to set.

Pan fry in a small amount of oil for a few minutes on each side – until browned.

Drain on paper towels.

Enjoy!

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This post is linked to My Meatless Mondays

Crab Cakes

I hate when I defrost a package of something and only use half of it in a dish – leaving me with extra food that I hadn’t planned on using. I can’t toss it back in the freezer. I don’t want to make more of the same thing I just made. That was the predicament I was in the other day.

I had unintentionally defrosted a whole package of the imitation crab meat – of the lump meat variety. I usually divide the pouch in to recipe-size packages when I buy it, but didn’t get a chance to this time around. I had used some of it this weekend in my mock crab rangoon.  I was left with 3/4 of a package though.

I often make fish cakes – usually salmon. Today, I decided to try making a kosher crab cake. I know it’s not going to be the same as the real thing, but I figured that I could still make something tasty. It would be a quick dinner item to go with a salad and some steamed veggies.  These “crab” cakes did not disappoint.

Kosher Crab Cakes
Ingredients:

1 package of the imitation crab meat or 1 pound lump crab meat, chopped well (I used 3/4)
2 shallots, chopped
2 cloves of garlic, chopped
3 scallions, chopped
2 large eggs
2/3 cup bread crumbs
1.5 tsp. Worcestershire sauce
lemon zest of 1/2 lemon
1/2 lemon, juiced
2 tbsp. horseradish sauce
2 Tbsp chopped fresh parsley
1.5 tsp. cayenne pepper
1 tsp. old bay seasoning
fresh ground pepper
tsp.salt
1.5 tbsp. vegetable oil for pan frying

Mix everything in  bowl.

Form in to patties.

Let the patties sit for a few minutes to set.

Pan fry in oil on each side until lightly browned. Keep in mind that the fish is fully cooked already.

Drain on paper towels.

Serve with steamed or sauteed veggies and a salad. We like this with a horseradish remoulade sauce.

Enjoy!

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Meatless Monday: Baked Salmon Patties

So it’s kind of meatless. Does fish count? In searching around through other Meatless Monday recipes, I came across many posts that included fish. I hope you like this.

I make salmon patties about once a month. If I don’t have leftover baked salmon, I like to use the canned salmon from Costco, the Kirkland brand. It’s boneless and skinless and tastes very good.

Baked Salmon Patties
Ingredients:

1 can of salmon or use leftover baked salmon
1/2 cup chopped onion

2 cloves garlic, minced

2 tsp. dried, mixed herbs (I like using an Italian seasoning)
1 egg
1 tbsp. horseradish sauce
1/4 cup bread crumbs (or to desired consistency)

Preheat oven to 425.

Spray a baking sheet with oil spray.

Mix up all the ingredients in a mixing bowl. Form patties into balls and flatten. I get about six small patties from this mixture. Place on baking sheet and bake for 10 minutes. Flip and bake for another 5-7 minutes. Enjoy!

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