Well, my lunch yesterday went very well, the restaurant we went to, which was empty, was very accommodating when I asked what vegan options they had (there were none on the menu), but the lovely lass got the chef to prepare me some delicious vegetable kebabs, courgette, mushroom, onion, carrot, peppers, they added a little coriander and garlic rub to it and it was lush!

I’ve noted that many of the restaurants I used to frequent in Edinburgh will happily prepare vegan fare if I give them a day or 2 notice that I’m coming, I’ve been emailing quite a few of them to ask what vegan options they have available and again, they just don’t seem cater for us on their main menus. There’s always a few vegetarian options but they are usually stuffed with cheese and butter, I just don’t really understand why there can’t be at least a couple of vegan options on there, so that if, on a whim, I decide to go out for the evening I can order something without having to go through the menu with a waiter/waitress to see what they can change, or end up having to order a baked potato and beans, only to find they’ve smacked some butter in the centre of the potato before serving it to me, which then gets sent right back!

Rant over.

I was pretty stuffed from my lunch out yesterday, so just needed something that would be hearty for Martin but I could have a smaller portion of and he’s been asking for more burgers so I made these spicy chickpea burgers and thought that a spreadable satay would go great with the spices in the burger… Tremendously tasty!

Spicy Chickpea Burgers with Satay Chutney

MyInspiration Feel The DifferenceRange

Makes 6 burgers

 

2 cans chickpeas rinsed and drained

½ cup wholemeal flour

1 clove garlic

1 inch ginger

1 red chilli deseeded

1tsp mustard powder

1 cup coriander

½ lime zest and juice

2 tbsp soy sauce

3 spring onions chopped

1 large carrot grated

1 red pepper finely chopped

¼  cup breadcrumbs

 

Method

 

1. Preheat oven to 180 degrees and line a baking tray with parchment

 

2. In a blender blitz the garlic, chili, ginger, half of the coriander, soy sauce, lime, spring onions, red pepper and carrot until smooth. Then add in the chickpeas and again pulse until smooth then fold in the breadcrumbs.

 

3. Using your hands roll the mixture into 4 burgers and transfer to the baking tray and pop in the oven for 20 minutes, turning the burgers half way through.

 

4. Remove from heat and serve in a burger bun with the satay sauce, some rocket and tomato and a side of sweet potato wedges.

 

 

Satay Sauce

1 clove garlic finely chopped

2 tsp soy sauce

1 tsp lime juice

½ tsp chili powder

2 tbsp smooth peanut butter

1 tsp natural brown sugar

2 tbs coconut milk

 

Method

 

1. Heat  a small sauce pan over a medium heat, add the peanut butter and allow to melt slightly before adding all the remaining ingredients, stir and simmer for 5 minutes, remove from heat and allow to cool before serving.