Good afternoon! I’m going to keep this post brief as I have an incredibly boring essay to write, need to fit in a run or a gym session, make and eat dinner, and then go out to a much needed and long overdue cell group (bible study). Furthermore, I intend on writing about tonight’s dinner/part II at some point as well.
Today’s posts about lunch and dinner are going to showcase the delight of leftovers. However, if you’re not a fan of the humble bean then these may fail to inspire. Continuing with my quest to use storecupboard ingredients supplemented with fresh produce, and my dabbling in the world of veganism today’s lunch was a bean burger made with the leftover butter bean spread from yesterday.
Butter Bean Burgers
2 tbsp Butter Bean Spread (see yesterday’s post)
1/4 large carrot, peeled and grated
approx 1/4 of a fresh tomato cut into small chunks or the equivalent of sun-dried tomato
A couple of sprigs of fresh coriander, finely chopped
A squeeze of lemon juice
1 tsp sesame seed oil (for frying)
Simply mix all the ingredients, minus the oil, together and shape into a pate (as can be seen from the photo, mine was a bit slapdash as I was desperately hungry and consequently in a rush). The mixture shouldn’t be too wet, but should have enough moisture to hold together. Heat the sesame oil in a small frying pan. When hot add the pate and cook on both sides until lightly brown and warmed through.
I enjoyed my burger squashed between two trufree herb & onion crackers, which worked really well together. Enjoy!
Naturally I needed something sweet to round off my meal so I tucked into some of my easter treats; loving Green and Black’s chocolate (vegan and coeliac friendly).