So the Easter holidays are upon us, we’ve spent our first day embarking on the fairly mammoth task of straightening up the garden. Trying to extend the veggie plot, pressure washing the moss off the greenhouse, digging over the compost heap, and generally moving a lot of soil from some areas of the garden to other areas of the garden. I am not the most organised or knowledgeable gardener, but every year I plan to improve upon last year’s yield by doing something a bit bigger or better or simply by not making some of the stupid mistakes from the year before, and gradually my knowledge is increasing and so is my patience and my yield of homegrown food.
While all this is going on, I’m still reliant on my veg box this time of year to supply some seasonal sustenance, but now the spring is upon us, the stews, curries and cobblers of winter are less appealing. This recipe takes the late winter and early spring veg, and creates a light and tasty bite… the sundried tomatoes hint to the fresh mediterranean veg to come… we are so nearly there (my first tomato seeds were potted last weekend). These patties are my optimistic spring offering this Easter weekend.
I’ve tried to keep these a simple as possible, all the ingredients are cooked together in one pot, and then by oven baking the finished patties it leaves you handsfree to sort out something to eat with them. These can be made into burger size rounds, and eaten in a bun with loads of yummy toppings, or falafel sized bites and eaten in a pitta with salads and sauces… or somewhere in between for a finger food snack.
Makes 12 medium sized patties, probably 8 hearty burgers, or 30ish falafels!
- 300g of peeled and cubed sweet potato (£1.41)
- 1 cup / 170g of uncooked quinoa (£1.02)
- 1 medium finely chopped onion (22p)
- 1 medium grated carrot (14p)
- 100g of finely shredded chard (88p)
- 2 cloves of crushed garlic (10p)
- 250ml of water
- 1 stock cube (20p)
- salt and pepper
- 6 sundried tomatoes halves (95p)
- A handful of chopped fresh flat leaf parsley (20p)
- A pinch of chilli flakes (optional)
- 1/2 cup / 50g of porridge oats – or quinoa flakes (11p)
- 2 tbsp of oil for baking (20p)
In a large heavy bottomed pan combine the uncooked quinoa, finely diced onion, grated carrot, cubed sweet potato, shredded chard, the water and the stock cube and bring the pan to the boil. Turn the heat down and simmer the mixture with the lid on for around 20 minutes, or until all the water has been absorbed and the veg is tender.
Heat the oven to 200 degrees c.
Once the veggie mixture is cooked, mash and stir all the ingredients together to form a rough dough. Add the finely chopped sundried tomatoes and the seasoning (add a pinch of chilli flakes at this point if you fancy a kick!) and stir in thoroughly.
The dough will probably be too wet at this stage, so add the oats a bit at a time and combine them until you have a manageable dough to handle. Then form the dough into balls, flatten each one and place it on an oiled baking sheet. Brush the top of each patty with oil and slide the tray into the oven for 30 minutes, turning the patties once during cooking.
Serve these either in a bun, with a salad, with chips or as party finger food with a variety of dips and sides… They are fairly nutritionally complete to make a whole meal in themselves without too much other fussing about, so keep it simple.
This recipe fed my family of four over lunch with just a simple salad to compliment it. That worked out at almost precisely £1 per portion.