lentil and oat burger served with brocolli raw sweet peppers and paprika garlic roasted squash

When I server up the dinner I had made the boy said:

“Even when you are not being great at making food, you turn it around into something else great”

This made me smile but it also made me think about making the best from the worst and how in life as in cooking I ought to try and make the best from all the worsts in life. Of course some of life’s worsts are not as easy to get over as a bad bowl of porridge.

So to this bad porridge and the reason  for aforementioned accolade. I made a terrible mistake while I was making a warm tea infused bircher; I added hot liquid to rolled oats. Yup, I made wall paper paste with some berries and cinnamon.

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We ate some of it while I informed the boy that the issue was not this bad bowl of porridge but rather his attitude. I added that he should be grateful for the food that he has.

On the outside I was being Rudy with her pizza:

In side I  was lamenting like Captain Sisko:

So what to do? I am loathed to throw away food, even porridge paste! I decided that there must be a way to salvage this, the must be a way to take this awful creation and turn into something edible. I wanted to write a porridge based ugly duckling fairy tale.

I did some internet searching  and Lo! I found some writing about what to do with left over porridge. I decided to based my Lentil Oat Burger on a recipe on In Vegetables We Trust.

I didn’t have the exact ingredients AND I mixed the ingredients together with out cooking them AND I didn’t brush them with oil AND my cooked oats had berries, cinnamon and it was flavoured with chamomile tea but they turned out great

Ingredients:
1 cup dried red lentils
1 yellow  pepper, diced
1 stalk celery, finely diced
1 clove garlic, minced
1 tsp cumin
1 1/2 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cup oats

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Method:

  • Put all your ingredients in a bowl
  • With your hands, mix it all together so that it resembles meat mince.
  • Put the mix in a pot and heat, then add water. Start with one cup and cook until the lentils are a bit softer. You might have to add more water.
  • DO NOT ADD TOO MUCH, you don’t ant liquid.
  • Once lentils are soft to the bite, i.e the barely have any crunch.
  • Put some grease proof paper on a roasting tin
  • Using a cookie cutter or a ramekin make round patties and place them on the roasting tin.
  • Cook at 180C/350F for about 25 minutes or until the lentils are cooked.

I served my Chamomile infused lentil and oat patties with raw sweet mini peppers, blanched brocolli and paprika and garlic roasted butternut squash.

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