In that 'uncharacteristically manic' life we're experiencing right now that I referred to in the previous post, we are still eating most meals at home. Which is pretty remarkable given I really just want to order pizza and Chinese on an automatic rotation after being in the studio all day.
But that gets expensive. And it makes my hips big. And it really wouldn't be good parenting of me to do have sodium intake at those levels. So therefore, I cook. Which, as you know, I love. So its not a hardship, per say. It just takes a bit more planning than it did when I had 10+ hours at home to chunk away at a nightly meal.
I've been on a total Indian food kick lately. Like major cravings kind of kick. (no, there is no bun in the oven.) But there's something resonating deeply with my tastebuds that's crying out for ginger, curry, tumeric, coriander....
Last night I took those cravings (relentless, I say) and made Indian infused vegetarian burgers for dinner with a really flavorful cucumber raita. This is really easy-peasy. I made the mixture for the burger the night before while packing the kids next-day lunches and just formed and grilled them on the gas range about 15 minutes before mealtime.
Be forewarned, they are fork & knife burgers, Way too messy for handling. I used Ezekial 4:9 English Muffins but you could use ordinary hamburger buns, put this bad boy on a bed of napa cabbage or just eat it naked.
BOMBAY BURGERS WITH YOGURT SAUCE
1 C Dried Red Lentils
1 lg. Potato, diced small
1 medium onion, finely chopped
1/4 c. shredded coconut, unsweetened
1 T flour
1 t. curry powder
1 t. ginger
1/2 t salt
1/4 t pepper
2 t, lemon juice
1 C almond meal (or wheat germ)
Simmer potatoes in boiling water for 10 minutes. Boil in enough water to add the lentils. Add lentils after 10 minutes and simmer until the lentils are soft but not disintegrating.
Drain the potatoes and lentils WELL. Put the potatoes and lentils into a large bowl and mash the very large potatoes, leaving the smaller ones for texture.
Add all other ingredients to the bowl except for the almond meal.
Allow to cool or place in the fridge until ready to form patties (I covered with Saran Wrap and put the bowl in the fridge until the next evening.)
When ready, form the patties. This recipe should make 4 large sized patties. Put the almond meal in a shallow bowl or pie plate and place the patty in the meal, covering both sides. Place each burger on a well oiled griddle or skillet and cook for approx. 5 minutes on each side over medium heat. You are looking for a nice browning on each side and for the center to be hot.
Remove and place immediately on the bun. Top with the raita and dig in (with fork and knife, of course.)
1/2 cucumber diced or shredded (your preference)
1 cup plain yogurt (I use 0% Fage)
1 t. fresh ginger, grated
1/2 t. garlic, minced
1 T lemon juice
1/4 t black pepper
1/4 t paprika
1 T parsley
Mix all in a bowl and let the flavors develop for at least 1 hour in the refrigerator. Mix before topping the burgers.