6oz cooked/canned chickpeas, drained 1 tablespoon rolled oats 1 egg 1/2 onion 1 small carrot, grated Chilli powder to taste salt Fresh parsley
This is easiest done with a mini food processor. - First finely chop the onion and then fry off in a little oil - Process the chickpeas, oats & parsley until they resemble breadcrumbs - Combine everything with the egg, mix well, season, add chilli powder to taste and then leave to one side for 20 minutes to allow the egg to be absorbed a little - Finally, for into patties and shallow fry for a few minutes each side until cooked through and golden
Variations are to use kidney beans instead of chickpeas, different spices or to include some nuts/seeds in the mix.
Stuffed Peppers. My favourite stuffing is a combination of cooked quinoa grain, crumbled feta, chopped cherry tomatoes, blanched fine beans and black olives. Best tip is that, after you've prepared the peppers and before stuffing, place them in a dish with a very small amount of water, cover with clingfilm and microwave for a minute or two until tender. Means the peppers and filling bake evenly.
Potato and parsnip gratin- slice potatoes, parsnips and and onion thinly, chop handful of parsley and mix all veg , and parsley with salt and pepper in a casserole, and arrange roughly so that a potato layer is on the top. Make up enough veg stock to cover and stir in a tablespoon of marmite to the hot stock to add more savour. Pour over veg and bake in hot oven
Sorry posted accidentally when shouting at a child I bake in oven at about 200 for half an hour then add grated cheese to the top for the last fifteen- I leave uncovered so that a third of the stock evaporates and the top layer is crispy roasted and black on the edges, and the bottom is soft and saucy. If I want it to look good a sprinkling of parsley on top at the end fulfils that
Pasta OK? Tried HFW's kale and mushroom lasagne yesterday and very nice it was too. I also REALLY LOVE Simon Rimmer's cannelloni www.bbc.co.uk/food/recipes/leek_and_butternut_20686, just lovely. Ching he huang does a tofu/edamame thing which is nice. [http://www.bbc.co.uk/food/recipes/spicytofuandedamameb_89267]]