Posted in Lunch, Vegetarian, tagged bradcrumbs, burgers, egg, garlic, goat cheese, lentil, mayo, mushroom, onion, Sriracha, vegetarian, veggie on September 17, 2012|
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If you’ve noticed that my posts have slowed down, it’s because we’re planning a move and I’ve been sidetracked on that project… but the upside is that I’m getting creative with recipes to use up pantry and freezer ingredients.
This week, I made veggie burgers to use up lentils and breadcrumbs in the pantry. Of course, fresh breadcrumbs would be so much better, but that wouldn’t use up the ones sitting on the shelf. The nice thing about veggie burgers is that you can really adapt the flavors to whatever you like. I added in a chopped chili pepper that was growing in our garden, and they are really spicy! I topped them with some sriracha mayo because they can always use some moisture (although I had ketchup on mine because I’m just not a mayo fan).
Veggie Burgers with Sriracha Mayo
1 cup cooked lentils (mine were leftover from a previous dinner, so they had diced carrots and onions in them as well), mashed a bit
2 cups diced mushrooms
1/2 onion, minced
1 teaspoon garlic, minced
1 chili pepper, minced
1/2 cup fresh breadcrumbs (or dried, but fresh are better)
2 eggs, beaten
2 tablespoons goat cheese
1 tablespoon mayo
1 teaspoon sriracha
Saute the onion in a little olive oil to soften. Add the garlic, chili pepper and mushrooms and allow to soften and start to brown. Remove from heat and add to lentils in a large bowl. Add in the breadcrumbs, goat cheese, and eggs and stir to combine. Refrigerate for an hour, until cold.
In a small bowl, combine the mayo and sriracha and stir together. Reserve for topping.
Form mixture into patties and saute in some olive oil for 2 minutes on each side, until browned. Bake in a 400 degree oven for 15 minutes, until they are cooked all the way through. Serve on a toasted bun with the topping of your choice.
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Posted in Appetizer, Lunch, Shellfish, tagged baked, crab cake, egg, garlic, heavy cream, hors d'oeuvres, hot sauce, mango, mayo, onion, panko, parmesan, parsley, party, recipe, salsa, Sriracha, thyme, Worchestershire, yogurt on March 22, 2012|
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I’m a huge fan of crab in any form, but crab cakes are always classic. I came across this method for making mini ones and I wanted to try it out. I have to say, it’s cute for a party and a much easier way to do bite-size crab cakes but I think next time I’ll be making them the usual way– in a pan. The texture on the top and bottom comes out a little differently, and part of what I like most about crab cakes is the crunchy outer layer. Either way though, these were still pretty delicious. Stay tuned for some more crab recipes, we still have some in the fridge!
Baked Mini Crab Cakes
1/2 pound picked crab meat
1 cup panko
1 cup parmesan
2 tablespoons mayo or yogurt
1 tablespoon heavy cream
1 tablespoon Worchestershire sauce
1 tablespoon Sriracha or other hot sauce
1/2 onion, minced
2 garlic cloves, minced
1 tablespoon thyme
2 tablespoons paprika
1 tablespoon chopped parsley
salt and pepper
Saute the onion and garlic in a little olive oil until it gets translucent and softened. Add the thyme and remove from the heat. Allow to cool and remove to a bowl.
Add the egg, crab, Worchestershire, Sriracha, parsley, paprika, mayo, heavy cream, and half the parmesan and panko. Stir together lightly and don’t over mix. In a small bowl, combine the remaining parmesan and panko and drizzle it with a tablespoon or two of olive oil.
Spray a mini muffin tin with oil and spoon a little of the panko mixture into each cup. Spoon in some of the crab mixture and top with a little more of the panko. Press down a bit with your hand. Bake at 375 degrees for about 20 minutes or until they start to brown on top. Let cool for a few minutes in the pan and then gently remove with a fork.
I like to serve with some mango relish. I chop up some mango and mix with my own homemade salsa (shallot, chipotle in adobo, roasted garlic, olive oil, lime juice blended up).
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