22 Street Lane Nursery - October 2018 Newsletter

October Newsletter

Recipe of the Month

Ingredients; • 2 tbsp olive oil • 2 red onions, diced • 3 garlic cloves, finely chopped • 1 tsp ground coriander • ½ tsp ground cumin • pinch ground turmeric • 1 bunch fresh coriander and the stalks, finely shredded • 2 x 400g/14oz tins cooked chickpeas, drained • 1 lemon, juice only • 250g/9oz ground polenta • 2 tbsp sunflower oil • Salt and freshly ground black pepper

Chickpea and Vegetable Burgers

Method;

1. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. 2. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. 3. When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) 4. Serve the burgers in the buns with a side salad.