Ok so these are more like fritters than burgers but I’ll tell you why. I used canned lentils last night which were a bit gloopy and even with the addition of breadcrumbs, were never going to be that appetising done in the oven. But oh I say, what delicious, crunchy moreish little morsels they turned out to be. Kids ate them, but would have eaten with more gusto if I’d grated the carrot a little finer.
For 4 with pitta/buns and salad
1 can green lentils
4 spring onions, sliced finely
2 grated carrots
few spoonfuls breadcrumbs
30g feta crumbled (not essential but I had some in the fridge)
Salt and pepper
Oil for frying
Whizz the lentils with a processor until mushy and add the rest of the ingredients. Simple.
Heat a nice amount of vegetable/sunflower oil in a large frying pan and mould a little patty in your hand. Squash it quite flat in the frying pan and cook on both sides for a few minutes until crispy and golden.
10 mins, a pan and a bowl.
This really is a Cheaty Tuesday- it’s not even an OMGWFT? recipe…from a very good friend of mine, Aubrie Town who is a wizard in the kitchen.
400g fresh tagliatelle (it’s quicker)
1 tin artichoke hearts
a few cloves garlic
100g grated parmesan or other hard cheese
50g pine nuts
Get the pasta on to cook and put all other ingredients into a bowl. Blend with a hand blender and when the pasta is cooked and drained (leave a little of the cooking water to loosen the mixture) add the sauce and the heat of the tagliatelle should be enough to warm it through.
Serve immediately with more grated cheese. Scrumptious.
30 minutes. One frying pan, one jug.
The thing about a good Frittata, is it needs to be really, really savoury. And thick. Always use the smallest frying pan you have- it needs to look like a cake when inverted onto a plate. It can take a lot of cheese- up to 150-200g grated parmesan, hard goat’s cheese or any other hard, interesting cheese. This one is inspired by the one I had recently in a local restaurant- Terracotta all primavera colours and amazing flavours. Hidden veg and fast preparation make it a Friday favourite.
For 4 (I’m sure this will do the next day’s lunch too)
7 eggs beaten
splash double cream (not entirely necessary- but if you have it in the fridge..)
1 large potato
2 cloves garlic
1 courgette, chopped
handful frozen peas
2 nuggets of frozen, chopped spinach
150g-200g grated cheese: parmesan, hard goat’s cheese, gruyere (cheddar is a bit boring here)
Heat a small non-stick frying pan with a good few tbsps of oil- you can pour off later. Slice the potato thinly (but not as thin as crisps) and season well with salt. Add to the pan and fry on a low heat (you want to soften, not crisp up) for 5 minutes.
Meanwhile beat the eggs in a large jug. Add the cream and season well.
Remove the potatoes from the pan and add to the egg mixture and give it a stir so the eggs don’t scramble. Pour most of the oil off the pan and add the courgette. Cook on a high heat until soft, then add the peas and spinach. (I usually crush the mixture up a little as whole peas so often cause offence to children.)
Tip the courgette mixture into the eggs, add the cheese and give it a good mix.
Pour back into the pan and cook on a LOW heat for ten minutes.
Blast the frittata under the grill for a few minutes until golden brown.
Serve with some nice crusty bread and a salad. Or just the bread.
Cheesy Courgette Gratin, 30 minutes from Elizabeth David, On Vegetables.
Make loads of this and have it all week, it’s so delicious I was eating it from the fridge for breakfast, lunch and dinner. Perfect January comfort food- cheap, cheesy and cheerful.
For 4 good sized portions
500g courgettes, washed, trimmed and grated (save time and your knuckles, use a food processor and bung it in the dishwasher afterwards)
2 tbsp flour
1/2 litre milk
3 tbsp parmesan or gruyere
A cup of basmati or similar
Cook the rice until al dente, meanwhile sweat the courgette in a little butter and leave with the lid on, on a low heat for 5-10 minutes. Make the bechamel by melting the butter in a pan, adding the flour and stirring constantly on a low heat for a minute- add the milk slowly and bring to the boil- stirring- (use a whisk- fewer lumps). Stir in half the cheese and mix with the courgettes and rice.
Sprinkle remaining cheese on top and crunch it up under the grill for 5 minuted. Serve on its on or with anything you fancy.
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