Patatas Bravas + Herbed Mushroom Bean Burgers + Vegan Aioli

Spanish flavours…  roasted potatoes in a rich garlicky tomato sauce served with vegan aioli.

Mushroom bean burgers infused with intensely fragrant dried herbs…oregano…rosemary…sage and thyme…and with a chilli hit….

A great combination packed with powerful flavours.

Perfectamente Deliciosa!

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patatas bravas + herbed mushroom bean burgers

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PATATAS BRAVAS + HERBED MUSHROOM BURGERS + VEGAN AIOLI

makes 6  – 70gm. burgers

more than ample for 2

Ingredients:

Patatas Bravas:

  • 2 tbs. hot oil – such as grapeseed oil
  • 1 tbs. olive oil.
  • approx. 600gms. potatoes
  • 350ml. tomato passata
  • 1/2 large red onion
  • 3 tbs. tomato puree
  • 3 garlic cloves
  • 1/2 – 1 tsp.salt
  • 1/2 – 1 tsp. ground black pepper
  • 1/2 – 1 tsp. chilli powder
  • 1/2 – 1 tsp. sugar
  • 1/2 – 1 tsp. balsamic vinegar

Herbed Mushroom Bean Burgers:

pre-cooked beans, finely diced onions garlic cloves, finely chopped mushrooms, cubed potatoes and ground herbs
  • 2-3 tbs. olive oil
  • 2-4 tbs. hot oil – such as grapeseed oil
  • 100gms. mushrooms
  • 1/2 large red onion
  • 225gms. pre-cooked / tinned beans – a hearty bean such as kidney beans
  • 10gms. dried mixed herbs : rosemary, thyme, sage, oregano….
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tbs. chia seeds
  • juice 1/2 small lime
  • 20ml. water

Aioli:

  • 4 tbs. vegan mayonnaise
  • 2 garlic cloves
  • juice 1/2 small lemon
  • 2 tbs. olive oil
  • 1 -2 tbs. of water / or non-dairy milk
  • pinch salt
  • pinch pepper

Method:

Patatas Bravas:

  • Pre-heat oven Gas Mk. 9 / 240C.
  • In a baking tray, pour 2 tbs. hot oil and put the tray in the oven to heat the oil.
  • Peel wash and cube potatoes – about 2 cm. (no bigger).
  • When the oil is hot ( 10 mins.?) remove tray from oven and put the cubed potatoes in the tray and toss carefully in the hot oil.
  • Sprinkle with salt and pepper and return to the oven.
  • Roast for 45-50 mins. until the potatoes are golden and crispy on the outside, and tender in the middle.
  • Half way through cooking the potatoes, turn them in the oil to crisp up all sides.

 

  • Peel and finely chop 1/2 red onion.
  • Peel and crush 3 garlic cloves.
  • In a deep-sided saucepan, place 1 tbs. olive oil, on a medium heat.
  • Saute onion: 3 mins. until golden.
  • Add crushed garlic.  Saute 30 secs.
  • Add tomato passata.
  • Bring to the boil, and then simmer, partially covered: for 10 mins.
  • Add tomato puree and combine well.
  • Add salt, pepper, chilli powder and gently simmer further, partially covered, until sauce thickens. 20 mins?
  • Add vinegar, sugar, and further seasoning according to taste.
  • Simmer 5 mins.
  • Remove from heat and leave covered, allowing time for the flavours to mellow and blend.
  • Taste and adjust flavourings as desired.
  • Re-heat sauce 10 mins. before serving.

Mushroom Bean Burgers:

  • Chop mushrooms fairly finely : 1/2 cm?
  • Finely chop 1/2 red onion.
  • In a wide pan, on a medium heat, add 2 tbs. olive oil.
  • Saute  mushrooms for 8-10 mins.
  • Add finely chopped onions and saute for a further 3 mins.
  • Add ground dried herbs, chilli powder, salt and pepper.
  • Saute for 30 secs.
  • Remove from heat.
  • Grind 1 tbs. chia seeds, and combine in a small bowl with lime juice and water for 10 mins.
  • In a large bowl, place the pre-cooked beans and mash roughly.
  • Add sautéed mushrooms, soaked ground chia seeds and combine thoroughly.
  • Form burgers ( 6 x 70gms.) and coat them lightly in maize meal.
  • Chill the burgers for 20-30 mins.

Aioli:

  • Peel and crush garlic cloves.
  • In a jar with a good lid, place all the ingredients: vegan mayonnaise, crushed garlic, lemon juice, oil, milk/or water, salt and pepper.
  • Put lid on tightly and shake vigorously.
  • Taste and adjust seasonings and thickness.
  • Transfer to serving bowl and chill until ready to serve.
  • Finely chop a handful of fresh parsley.

Bring everything together:

  • In a wide pan, place 2 tbs. hot oil.
  • Saute mushroom burgers for about 4 mins. on each side until golden and crispy on the outside.   Add a little more oil as necessary.
  • Reheat tomato sauce for 10 mins.

To serve:

  • Place spoonfuls of piping hot tomato sauce in a bowl.
  • Scatter roasted potatoes over the sauce.
  • Spoon aioli over the potatoes and sprinkle with chopped parsley.
  • Have as many burgers as you fancy….

Any left over burgers can be reheated and are great in a bun with rocket salad and chilli pickle…???

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Enjoy

.

Estupendo! 🙂

Peace

La Paz

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