Sweet Potato and Cannellini Bean Burger

The sun is out! It's almost 20°C outside and I'm having a great week. I even found a penny and picked it up today, it worked. I found two beautiful Leonardo Da Vinci roses on stem for just €9.95 each. To me, that's a damn good day! And tonight we are going to save a cow and have veggie burgers for dinner.


Ingredients for the burger

  • 2 large sweet potatoes
  • 1 can (310 gr) cannellini beans
  • 2 cloves of garlic
  • 20 gr bread-crumbs
  • 50 gr white flour
  • 1 eg
  • 1 ½ tsp smoked paprika powder
  • 1 tsp salt
  • ½ tsp ground black peper
  • ½ tsp ground cumin
  • 1 avocado
  • 3 tbsp olive oil
  • 4 wholegrain buns

Ingredients for the dressing

  • 6 tbsp Greek yoghurt
  • 1 tsp maple syrup
  • salt and black pepper

Cut the sweet potatoes in half and place them on a paper towel in the microwave. Cook for 5 minutes, turn them over and cook for another 5 minutes. Allow the potatoes to cool, remove the peel and mash the potatoes with a fork in a large bowl.

Rinse the beans with water and drain them well. Mash the beans with a fork and mix them with the mashed potatoes. Crush the garlic and add to the purée . Add the breadcrumbs, egg, flour, paprika, salt, ground pepper and ground cumin and stir well through the purée.

Place the bowl in the refrigerator and let it cool for 20 minutes.

Meanwhile, prepare the dressing by mixing 6 tablespoons of Greek yoghurt with 1 tablespoon maple syrup and freshly ground salt and black pepper to taste. Place in the refrigerator and cut the avocado into slices.

Heath the olive oil in a skillet. Remove the mash from the refrigerator and make 4 equal balls. Lay them on a flat surface and pat them flat, about 1 cm thick. Fry the burgers first 5 minutes on one side and 5 minutes on the other side. Use more oil if you think it is too little.

Place the avocado slices on the buns, put the burgers on top of the avocado, pour the yoghurt dressing over the burgers and tuck in.

Makes 4 burgers (and a bit)

Leksands Knäcke Pizzor

When I was in Sweden last month I picked up a booklet by Leksands Knäcke on how to make pizza from knäckebröd - Swedish crisp bread. I thought this to be such a clever idea as I love pizza but I can't really cope with the flour and water pizza base al the time as my digest system is not really good with flour. The knäckebröd gives it a really healthy crunchy base. I love it!


Ingredients for the salmon pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 75 gram grated mozzarella
  • 150 gram smoked salmon slices
  • 2 sprigs fresh chopped dill
  • 1 red onion (cut in rings)
  • ground black pepper and salt (to taste)
  • 1 handful of fresh rocket
  • 1 tablespoon olive oil

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke. On top of that the salmon slices, the dill and the red onion rings. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes. Garnish with fresh rocket.


Ingredients for the chicken pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 1 chicken fillet (300 gram)
  • 2 tablespoons olive oil
  • 1 teaspoon korma paste
  • 75 gram grated mozzarella
  • 125 gram sliced mushrooms
  • 1 white onion (cut in rings)
  • 2 sprigs fresh chopped oregano
  • 2 sprigs fresh chopped rosemary
  • 2 sprigs fresh chopped sage
  • ground black pepper and salt (to taste)

Mix 1 tablespoons of olive oil with 1 teaspoon of korma paste in a wide bowl. Rub the chicken fillet through the marinade and grill on a contact grill or in a grill pan until golden brown.

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke and the mushrooms. Slice the chicken fillet and lay on top of the mushrooms. Add the oregano, rosemary, sage and onion rings to the knäcke. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes.

Sjiek and Fish Finger Wraps

For those of you who don't follow me on Instagram/Facebook/Twitter (why don't you?) you might have missed the big news. Since the first of January I'm the new culinary columnist for Sjiek magazine. Sjiek is the weekend glossy supplement people in Limburg, Belgium get with their newspaper. It's big, I have two full pages to share my food adventures with 270.000 readers each weekend. It's scary but I love it!

Here's one of my quick (fast food) recipes I did for Sjiek.

Fish Finger Wraps with Yoghurt Dressing

For 4 wraps

Ingredients

  • 16 fish fingers
  • 4 tortilla wraps
  • 150 gr iceberg lettuce
  • 20 gr fresh chives
  • 8 tbsp yoghurt
  • zest of half a lemon
  • 1 tsp liquid honey
  • ground salt en pepper

Preparation

Cut the chives in small pieces. Toss them in a bowl with the yoghurt, lemon zest, honey and salt and pepper to taste. Stir well and set aside.

In the meantime cook the fish fingers in the oven (don't bake them in a pan) follow the instructions on the box. I always cut a hole in the bag the tortillas come in and place them for 50 seconds in the microwave.

Add 2 tablespoons of the yoghurt dressing in the centre of the tortilla, add some of the lettuce on top and place 4 fish fingers on top of the lettuce. Fold the bottom of the tortilla up and wrap the tortilla shut from left to right. If you don't have fancy bags you can use silver foil to hold the wraps together.

I hope you enjoy it. See you tomorrow with a fun Dille & Kamille post.