Vegetarian food at MozVolunteers

We *try* quite hard to make sure all our volunteers get a South African culinary experience when they join one of our projects. By the nature of the meal and rushed mornings, breakfast is nothing to shout about, lunch a packed sandwich, but at supper time, everyone is invited to site round the table on our verandah, next to an open fire if it is cold, and enjoy South African cuisine, from summer braais (bbqs), potjies and boboetie to butternut soups, samp and beans and other traditional Zulu meals.

Occasionally we have a vegetarian volunteer, then we usually refer back to the cook books, and often our days in Mozambique, where meat was expensive, poor quality and hard to come by, so naturally ate very little of it.

A favourite is our South African veggie burgers.

Ingredients:

1 x large butternut, peeled and cut into small portions

about 4 large potatoes

2 onions

1 small punnett mushrooms

1 small tin of ready-cooked kidney/sugar beans.

1 cup of breadcrumbs

1 aubergine peeled and chopped

2 eggs

2 cups home made crumb coating (or shop bought to substitute)

2 cloves garlic

2 cups chopped fresh parsley

spices (we use paprika and a little curry powder)

1 chopped red birds eye chilli

salt and pepper to taste.

A little flour

Method

1. Fry onions and chilli in a little olive oil until cooked,. Add the aubergine, cook a little longer, add mushrooms and the cloves of garlic crushed, and fry off any spices too.

2. In a separate pan, boil potatoes (peeled and chopped into large portions) and butternut until soft.

3. Drain the potatoes and butternut and add into a dish with the onion mixture. Mix and leave to cool.

4. Add one egg, breadcrumbs and chopped, fresh parsley and mix until it sticks together.

5. Make into burger shapes.

6. Dip each burger into flour, then egg, then the home made breadcrumb coating.

7. Refrigerate for 1 hour.

8. Cook on a griddle for 1 minute each side with a little olive oil until sealed, then transfer all burgers into a greased oven dish and cook for around 30 minutes or until hot throughout.

Serve in hot buttered rolls (homemade are best 🙂 with lettuce, tomatoes and cucumber from the garden, with Bean’s tomato chutney and real mayonnaise YUM.

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