"Vegetarian Fresh unprocessed and full of vitamins flavour and texture and with a bit of fore planning very fast proper food !"
Equipment -Bowl /scraper /pesel and mortar / frying pan ./Oven /Grater /knives /peeler
Dry chickpeas /Fresh celeriac/Carrot/onion /red onion/red cabbage /garlic/flat leaf parsley /fresh beetroot raw/chili (raw or dry ) besan (chickpea flour)/fine polenta/ ground super seed mix (i bought one containing gold linseed /hemp and chia )
Spice ect- Cold press rape seed oil /cumin/coriander/black pepper/green cardamom pods/nutmeg/sea salt and for the salad balsamic vinegar /sea salt pepper /good quality cold press olive oil
Method - Soak chickpeas until they have taken up as much water as possible 12 hours When they are ready peel and grate celeriac grate carrot /fine chop white onion /fine chop garlic /chop parsley /chilli /fine slice red onion /red cabbage/
Take a pesal and coarsely smash the raw chick peas (this gives texture) Then toast spices till smell comes off and grind them into powder Then tip in a bowl with the smashed chickpeas,grated carrot ,celeriac ,garlic ,fine chop onion ,salt,parsley/ Then add a little water and bind with besan and let stand for a bit ,so everything properly amalgamates into a texture that will bind but not fall to bits ..When this is right roll pattie sized pieces in fine polenta and put to one side .Next mix the salad ingredients in a bowl and dress .This will help break down the salad a bit for digestion and blend the flavors
Now heat a frying pan with some cold press oil in it and colour the patties on each side and put in an oven to cook through .When they are done take them out and drain the surplus oil off
Now its time to dress the plate /plates with the beetroot super seed onion and garlic salad and place the pattie on top .They eat well hot or cold .Enjoy Campfire x