I have always experimented with variations on homemade veggie burgers. This recipe is a variation on Emeril cook something in his day "pancakes", trying to follow in the autumn of 2005. The result of the following recipe is closest to a potato pancake / hash brown type of snack a hamburger, but it is tasty.
Most of the potato pancakes are not proteins, as well as some 'cheese that could go into the mix, or on top. This recipe uses chick pea flour, to find aItalian market (perhaps as chickpea flour) or East / West-Indian and Pakistani markets (chana flour or besan possible).
Besan is a very high protein flour and seasoned well, it makes a paste for tasty and healthy. The following recipe uses approximate information that you should feel free to experiment, depending on your taste.
Ingredients
1 / 2 cup of grated zucchini, after wrapping a paper towel / cheesecloth and press out the water. (Zuchinni adds a wonderful texture andHumidity for all types of dishes, including potato pancakes, meatloaf and even carrot cake.) 1 / 2 cup of grated potatoes. You can go if you want the skin, but it's probably best to remove it. To reduce the cooking time, you can also cooled coarsely mashed potatoes (for example, only potatoes, no dairy, etc..) 3 doses of shiitake mushrooms, finely chopped. (You can use any mushroom, shiitake, but they have a reputation for helping to improve circulation in the human body.) 1 / 2 small onion, grated. 1 teaspoongrated or finely chopped garlic. 1 tablespoon ground cumin. Salt and black pepper to taste. Sprinkle crushed red pepper flake [optional]. 1 / 4 cup chickpea flour for protein. If you can not find this flour, grind your own from dried chickpeas. 1 / 2 cup of flour. (We recommend besan "cut" with regular white flour to reduce the chances of burning your hamburger / pancakes. Once mastered high-protein ingredients once you know the better.) 2 beaten eggs. 2-3 tablespoons vegetable oil or canola oil. Theircan use olive oil, but has a low smoke point and burn easily. 1 tablespoon butter. 3-4 small (bocconcinni), thinly sliced mozzarella balls, but without falling to pieces. (Bocconcinni are quite popular these days that all the good cheese shop market, Italian, or even the counter in a supermarket is. You can replace real buffalo mozzarella, but it is expensive. If you do not get even, regular or grated sliced mozzarella cheese will work.)
Preparation
In a bowl,All the above ingredients, add the red pepper until (if using). In another bowl, combine the flour, then egg. Want a pretty pasty consistency, it is necessary to add water, perhaps a little 'more. Now combine all the ingredients together. With a large spoon, scoop some of the mix and see if it will fall from the spoon. Otherwise, add 1-2 tablespoons water and stir. (Repeat if necessary.) Heat a frying pan or nonstick skillet with cooking oil andButter. When butter has melted - and before it burns - turns on medium-high flame. Cook in batches: spoon a heaping tablespoon of dough into hot oil, and dab it gently to flatten into a disk. Cautiously a piece bocconcinni mozzarella in the center of the disc. Now spoon a tablespoon of dough to cover cheese. Cook for 2-3 minutes, then turn around. According to Cook Side of about 2 minutes. (Chickpea flour must be cooked.) Repeat foreach burger.
Presentation
You can serve these pancakes / big burger with tomato sauce or salsa, with a bunch of sour cream or salad and a slice of tomato and onion on a burger bun.
Notes
As always, use caution when handling hot oil. Know that you should eat pancake made from chickpea / veggie burgers in moderation, due to the protein.
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