I am Veggie

The secret to a good vegeburger is in the mash. You need the most amazing mash that you’ve ever had as well as the will-power not to eat it straight away. I found this out today as I made my vegeburgers straight from scratch and without a recipe.
The stuff in the middle is, simply put, chewy scrambled eggs. They’re a strange concoction that I’m going to explore in more detail later on, but let’s just say that they’re still in development!

Vegeburgers

INGREDIENTS

• 1 1/2 cups of cold mashed potatoes
• 1/2 cup frozen vegetables
• 1 egg
• Oilve Oil
• Breadcrumbs

METHOD

1. Cook the frozen vegetables, using the instructions on the packet.
2. When the vegetables are done, add them to the cold mashed potatoes and mix.
3. Heat up the olive oil in a frying pan.
4. Using your hands, make patties apx. 2 inches across with the mash mix.
5. Dip these in eggs, then coat liberally in bread crumbs.
6. Put these into the frying pan when the olive oil is hot.
7. When one side is done, press down on the patty gently with the skillet as you flip them.
8. Eat hot or cold, but if you’ve made amazing mash then eat them plain to let the natural flavours come through.

Note: When I make mashed potatoes, I make sure that they’re fluffy, buttery spoonfuls of joy. For this, it’s approximately 1 teaspoon of butter to every cup of mashed potatoes.
You can also add herbs and spices to this.

Get Better Risotto

Being ill with Fresher’s Flu somewhat dampens my happy mood. To try and kick off the sick once and for all, I made my ‘Get Better’ Risotto recipe this afternoon. Here’s the recipe to share.

Get Better Risotto
Coffeandpaper

INGREDIENTS

• 1 carrot (grated)
• 1 cup of uncooked rice (I used normal, but if you use risotto, only use 3/4 cup)
• 2 cups of vegetable broth
• 1/2 onion (Diced)
• 1 clove garlic (finely chopped, or ground)
• 2 tablespoons butter (can be vegan if you use olive oil).
• If you want, grate up 1/2 a potato.

METHOD

1. Fry the onion in the butter until clear then add the garlic.
2. Add in the rice to the onion and garlic, then fry for three minutes, or until lightly brown. If you want, add in the potato now.
3. Add in the boiling broth to the rice one ladle at a time.
4. When the rice is just covered by broth, stop and stir, allowing the broth to evaporate.
5. When the rice is bubbling, add in another ladle of broth.
6. Continue, until only apx. 4 ladles of broth is left.
7. Add in the carrot, then continue with the broth.
8. When all the broth is added, allow to simmer for two minutes, or until the remaining liquid has become viscous.
9. Serve hot and get well soon!