I couldn't blog last week so wanted to thank everyone for their kind words and to those of you who sponsored me for the marathon… thank you so much! I'm at 90% of my sponsorship target so a couple more bake sales or sponsors and I am there! The marathon was a bittersweet affair. The weekend in Amsterdam was amazing, we were able to meet some truly inspirational colleagues from Lesotho, the country we are raising money for, and I was able to run 26.2 miles around beautiful Amsterdam. However, I didn't get a PB (the bitter bit) and although I was pretty deflated at the time and convinced I wouldn't ever run another, I've already started thinking about my training strategy for Barcelona in March!
So I am allowing myself some wind down time before the marathon training starts again and as it's half term week I get to spend some quality time with my family down in Cost Del Birmingham! This week has been all about kitchen parties: hours of cooking, eating, enjoying some vino and quality catch up time with my favourite people.
Out of all the things conjured up in the kitchen (including the most amazing wheat free and dairy free cheesecake by my sister and my son) this recipe was my absolute favourite. I can't take credit for these and only have a couple of pics as I was able to sit and have a drink with my sis whilst mum and dad cooked for us! These cauliflower burgers are full of flavour, really 'meaty' in texture and have a melt in your mouth consistency as if they're filled with cheese ( none in this recipe however!!) We enjoyed them in homemade spelt flatbreads with sweet potato fries. I can't wait to get home and make these!
Cauliflower and red pepper burgers - makes approx 12 large burgers
- 1 large cauliflower grated or food processed
- 2 peppers chopped finely
- 2 onions chopped finely
- 4 cloves garlic minced
- 2 thumbs ginger grated
- Handful coriander chopped
- Salt and black pepper to taste
- 2 tbsp toasted sesame seeds
- 2 cups oat flour (or porridge oats whizzed in food processor work great!)
- Coconut oil to fry
- Put all the above ingredients into a large bowl and mix well with hands. No water or egg is needed as the cauliflower has enough moisture to bind together with the oat flour and create the right consistency. Add oat flour bit by bit to ensure when you hold some mixture in your hand and give it a slight squeeze it stays together.
- Use some of the oat flour to flour a board and your hands.
- Take a generous handful of mixture and form patties with your hands, don't squeeze too hard as the secret to their gorgeously melt in the mouth consistency is ensure they're not a hard pressed down patty.
- Make up a tray of patties on a floured board.
- In a large frying pan or skillet pan, heat a couple of tbsp of coconut oil on a medium heat.
- Carefully place the patties one by one into the pan and fry for approximately 10 minutes on a low to medium heat on both sides. You want to ensure the patties have time to cook through to the centre without burning the outside.
- When golden and cooked through, transfer to kitchen paper to drain, there shouldn't be much oil as you're only just coating the pan, but any excess can be drawn out here.
- Serve as you please, great on their own with a green salad, in a pitta, or a big burger bun for the kids!
- My personal choice was on a homemade spelt flatbread with spinach leaves, jalapeño peppers and some sweet potato wedges and a salad as a side.
Until next time,