Recipes

Smells Like Teen Spirit

What’s Cookin’? – recipes to get you started

Big Bean Burgers & Cajun Potato Wedges Snappy Veggie Cooking With the Mollster
Serves 2

You can of course buy ready made veggieburgers, but there is nothing quite like your own, oozing with vegan mayo, relish, salad….  (Oh stop it! Editor) Serve in a bun with potato wedges – start with the potato recipe first, and you can make the burgers while the wedges are cooking.

Cajun Potato Wedges Snappy Veggie Cooking With the Mollster
Serves 2-4

• 4 medium to large potatoes, scrubbed but not peeled
• 1 tbsp sunflower oil
• 2 tbs brown breadcrumbs
• 1 garlic clove, crushed
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp paprika
• ½-1 tsp freshly ground black pepper, according to taste
• 1 heaped tsp fresh thyme leaves or a good pinch of dried thyme
• Salt to taste

1. Heat oven to 220°/425º/Gas Mark 7.
2. Cut potatoes into 6-8 pieces lengthwise, depending on size of potatoes.
3. Dry them in a clean tea towel or with kitchen paper and place in a large bowl.
4. Add oil and toss well.
5. Mix other ingredients in another bowl.
6. Add to potatoes and coat well. Season with salt.
7. Place on oven tray in a single layer. Bake for about 25-30 minutes until crisp and cooked through – test by pushing a skewer or narrow sharp knife into one of them.

Big Bean Burgers
Serves 2

• 340g/14oz tin kidney beans
• 115g/4oz wholemeal bread crumbs (made by tossing some bread into the food processor or liquidiser thingy)
• 60g/2oz semolina (it’s dried, looks a bit like flour. You’ll find it in bags in pudding section of supermarket with custard and stuff – or just ask an assistant!)
• 1 fresh tomato
• 1 garlic clove, crushed
• 1 heaped tsp chilli powder (or less if you don’t like food too spicy)
• squeeze of lime or lemon juice
• 1 tbs soya sauce (shoyu