Flower Burger…. and Bop

Makes 8 burgers

Ingredients

  • 600g x Peeled and cubed sweet potato
  • 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
  • 1 x Tin of chickpeas drained
  • 4 oz x Coconut powder
  • 8 oz x Walnuts
  • 2 x Tbsp of liquid seasoning
  • 1 x Tsp chilli powder
  • 2 x Tbsp of brown mustard seeds
  • 2 x Tbsp of cumin seeds
  • 2 x Tbsp coriander seeds
  • 2 x Tbsp fennel seeds
  • 1 x Jar of sliced beetroot
  • 1 x Handful of fresh and chopped coriander
  • Salt
  • Pepper

Directions

  1. Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
  2. Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
  3. Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
  4. Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
  5. Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
  6. Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
  7. Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
  8. Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
  9. Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.

 

 

 

My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.

Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.

This is my little helper Bop…

 

 

These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.

Pina Colada Cookies

Ingredients

  • 2 x Tbsp of coconut oil
  • 1 x Tbsp of icing sugar
  • 4 x Tbsp coconut milk/cream
  • 1 x Coconut
  • 1 x Tin of pineapple rings or dried pineapple pieces
  • 3/4 of a cup unsalted cashew nuts
  • 1/2 a cup of desicated coconut
  • 8 x Glaced cherries cut into tiny pieces

Directions

  1. Remove the coconut flesh from the shell and peel off the fibre.
  2. Grate the coconut and place in a bag and freeze over night.
  3. Either buy ready dried pineapple pieces or if you have a dehydrator dry the pineapple. Making sure you cut the pineapple into small pieces. I dehydrated mine for 10 hours on 60 degrees.
  4. Place all the ingredients excluding the cherries and pineapple into a blender. The mixture should be sticky enough to form into patty shapes. Then using a small biscuit cutter cut them into circles and flatten them to the thickness of cookies.
  5. Now cut the cherries into small pieces and stick them into the cookies.
  6. Add the pineapple pieces and dehydrate for 10 to 15 hours on 60 degrees. (This helps to keep the nutrients). If you don’t have a dehydrator you can freeze for a few hours. The texture will be less crunchy.

 

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I know not everyone has a dehydrator…but I would advise you to buy one…they are great for making healthy snacks. Although this is not so healthy…but tastes amazing. I made these pina colada inspired cookies as a part of my friend Kerry’s 30th Birthday present! I wanted to make her something original and Pina colada is my all time favourite cocktail so I thought why not have a cocktail cookie. Kestral is a friend that goes way back, we were best friends at school, but lost touch. However we have recently got back in contact and I am so glad. Kerry…AKA Kestral is a Pink obsessed princess who is hilarious and has always got your back haha.

Happy Birthday Kerry…I hope you enjoyed your cookies!!

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