INDIAN INSPIRED BURGERS WITH SWEET POTATO FRIES

Hallu guys, 

And happy Wednesday!
I have another delicious recipe for you, this time in the bit more greasy end. Yet, still made from a lot of health-loaded ingredients.
I have really been unstoppable in the kitchen lately. I just feel like I have a lot of ideas I want to try, and a lot of passion for making them happen. And also a lot of passion for eating lots of food. Soo, it all adds up. 
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These Indian inspired burgers are a fusion of so many different mouth-joys! They contain both goat cheese, coconut bacon and homemade spicy mango chutney. I have tried using coconut bacon once before – look here, and instantly fell in love with the creation. OMG it is genius, and I praise the woman or man who came up with the idea. I wonder if you could do the same thing with like dried mango chips or other kinds of thinly sliced dried fruit. It should be my next food experiment! Which fruits can you turn into bacon?
I know some people hate that I use the word bacon about something that clearly isn’t bacon. But why? I know it isn’t bacon- it is coconutbacon. And it is even more damn delicious than any real bacon I have ever tasted.. 

I have also experimented with a new way of making sweet potato fries, and after some research I decided to make them with a bit of cornstarch as that supposedly should make them super crispy. And yes! It is true. You should only use a little bit, but that really does something for the crispiness of your fries. Other than that I have from experience learned that they should have a little bit less in the oven but on super high heat – and all be cut as close to the exact same size as possible.  

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I am btw finally feeling a bit better, and think I have gotten rid of the last sickness in my body.
Now, it will be rapped in my new giant puffy jacket next time I set out anywhere in the world.

 

 

INDIAN INSPIRED BURGERS WITH SWEET POTATO FRIES
Serves 4
Beets (Yes playing with the word beef, as they are made out of beetroot 😉
  1. 2 cups grated carrots
  2. 2 cups grated beetroots
  3. 2 cups oats
  4. 2 cups cornmeal
  5. 2 tbs roasted walnuts
  6. 1 cup organic milk
  7. 3 cloves of garlic
  8. 1 red onion
  9. 2 eggs
  10. 2 tsp dijon mustard
  11. 2 tsp honey
  12. 1 tsp chili powder
  13. Salt and peber
  14. Topping;
  15. Baby spinach
  16. Goat cheese
  17. Red onion
  18. Pebberfruit
Coconut bacon
  1. 1 tbs bbq sauce
  2. 3 tbs soya
  3. 1 tbs olive oil
  4. 1 tbs sirup
  5. 1 tsp salt
  6. 1 tsp smoked paprika
  7. 3 cups of coconut chips
Mango chutney
  1. 1 Mango
  2. 1 clove of garlic
  3. Juice from 1/2 lime
  4. 0,5 tbs tahin
  5. 1 tbs sesame oil
  6. 1/2 red onion
  7. 1 tbs honey
  8. 1 tsp cardomme
  9. 1 tsp salt
  10. 1 tsp chili powder
Sweet potato fries
  1. 2 sweet potatoes
  2. 1,5 tbs cornstarch
  3. 4 tsp salt
  4. 3 tbs olive oil
Chili dressing
  1. 1 cup skyr (or greek yogurt)
  2. 3 tbs mayonnaise
  3. 1 tsp salt
  4. 0,5 tsp black peber
  5. 1 tsp barbecue sauce
  6. 1 fresh chili, finely chopped
  7. 1 tsp chili powder
  8. 1 tsp dijon mustard
Beets
  1. Try to squeeze the water out of the grated carrots and beetroots and then put them in a sie with some sea salt and let rest for 15-20 minutes.
  2. In the meantime put oats and roasted walnuts in a blender and, in a different bowl, mix the blended combination with cornmeal.
  3. Cut the onion and garlic in small pieces and put them in a large bowl together with the beetroot and carrot mix, eggs, dijon mustard, honey, chili powder, salt and peber. Mix well.
  4. Now add half off the "flour" mix and then the milk, stir thoroughly together, and add the rest of the "flour" as you like.
  5. Adjust with extra cornmeal if necessary
  6. Form them into burger beef look-a-likes and fry them in coconut oil for a couple of minutes on each side
Coconut bacon
  1. Mix all of the ingredients, except for the coconut chips, together in a bowl.
  2. Then turn the coconut chips around in the mix so all of the chips get thoroughly covered in marinade.
  3. Transfer the marinated coconut chips in a sie to get rid of any extra marinade.
  4. Bake the coconut chips for 10-15 minutes on 160°. Check on them every 2-3 minutes and turn them around - they burn insanely easy.
Mango chutney
  1. Mix everything together in a blender or foodprocesser.
Sweet potato fries
  1. Mix the equally sized cut sweet potatoes together with cornstarch and 2 tsp salt in a plastic bag.
  2. Let them sit for a couple of minutes and then marinade them in oil and sprinkle them with another 2 tsp of salt on a baking tray over baking paper.
  3. Bake them at 200° for approximately 20 minutes - turning them occasionally
Chili dressing
  1. Mix everything together
The perfect combination
  1. When the beets have finished then cover them on one side with goat cheese pieces and put them in the oven for 5 minutes on low heat.
  2. Cut the peber fruit in long thin pieces and fry for 5 minutes in some olive oil and sea salt.
  3. Coat your preferred buns with chili dressing (not all of it, safe some for the sweet potato fries), then add baby spinach, rings of red onion, fried peber fruit pieces, beets with goat cheese, mango chutney AND delicious crispy coconut bacon
  4. Enjoy !
Maja Harder http://www.majaharder.com/

 

Love
– Maja

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