- Vedrana
Popečci od povrća i kefirni umaci - Vegetable patties and kefir dips
Popečci od povrća mogu biti "srednji dio hamburgera" ili posluženi kao zaseban obrok uz ukusan umak i salatu.
Ovdje vam donosim prijedlog za dvije vrste popečaka od povrća i dva prefina umaka s domaćim kefirom i mentom.
Salata mog izbora je crveni kiseli kupus.
Uživajte!
Popečci od kvinoje i cikle
1 kuhana cikla srednje veličine
100 g kvinoje (ekspandirane)
1 jaje
prstohvat soli
1/2 čajne žlice đumbira u prahu
Ciklu naribajte i stavite u posudu, zatim dodajte kvinoju, jaje, đumbir i sol.
Sve dobro izmješajte i ostavite da odstoji 20 min.
Žlicom zagrabite smjesu pa rukama oblikujte popečke.
Ja sam ih pržila na ulju (cca 3 minute sa svake strane).
Ukoliko ih želite peći u pećnici, popečke stavljajte na tavu obloženu papirom za pečenje i pecite sa svake strane 15ak minuta na 200 °C.
Popečci od batata i blitve
200 g blanširane i ocijeđene blitve
300 g batata
3 jušne žlice bučinog brašna
1 jaje
1 čajna žlica mješavine začina Vesela lucije (origano i bosiljak)
Blitvu narežite na sitne komade, a batat naribajte. Pomiješajte ih te im dodajte brašno, jaje i mješavinu začina.
Sve opet dobro izmiješajte te žlicom zagrabite smjesu pa rukama oblikujte popečke.
Kao i u prethodnom receptu, možete ih peći u pećnici ili na tavi.
Ja sam ih pržila na ulju (cca 3 minute sa svake strane).
Ukoliko ih želite peći u pećnici, popečke stavljajte na tavu obloženu papirom za pečenje i pecite sa svake strane 15-ak minuta na 200 °C.
Umak od kefira, avokada i mente
200 ml domaćeg kefira
1 avokado
1 jušna žlica soka svježe limete
šaka listića svježe mente
1 jušna žlica maslinovog ulja
prstohvat soli
Sve sastojke izblendajte u kremastu smjesu i poslužite uz popečke.
Umak od kefira, tahinija i mente
200 ml domaćeg kefira
1 češanj češnjaka
2 jušne žlice tahinija
1 jušna žlica soka svježeg limuna
3 stabljike svježe mente s listovima
prstohvat soli
1/2 čajne žlice đumbira u prahu
Sve sastojke izblendajte u kremastu smjesu i poslužite uz popečke.
Vegetable patties and kefir dips
Vegetable patties can be a "middle" part of a burger or served as a stand alone meal with tasty dip and a salad. Here you can find two ideas for vegetable patties and two more for kefir and mint dip.
The salad of my choice is red sauerkraut.
Enjoy!
Quinoa and beetroot patties
1 medium sized cooked beet
100 g of quinoa (expanded)
1 egg
a pinch of salt
1/2 teaspoon of powdered ginger
Grate the beetroot and place in a bowl, then add quinoa, egg, salt and ginger. Mix everything well and set aside for 20 min. Scoop the mixture using a spoon and shape a pattie with your hands. Heat a large frying pan over high heat and cook patties for 3 min each side. If you want to bake them in the oven, place the patties on a pan lined with baking paper and bake each side for 15 minutes at 200°C.
Sweet potato and chard patties
200 g of blanched and drained chard
300 g of sweet potato
3 tablespoons of pumpkin flour
1 egg
1 teaspoon of Happy Lucia’s spice (oregano and basil)
Cut the chard into small pieces then grate sweet potato and mix them together. Add the flour, egg and spice mixture. Mix everything well again, scoop the mixture using a spoon and shape a pattie with your hands. As in the previous recipe, you can bake them in the oven or on a pan. I fried them in a pan - heat a large frying pan over high heat and cook patties for 3 min each side. If you want to bake them in the oven, place the patties on a pan lined with baking paper and bake each side for 15 minutes at 200°C.
Kefir, avocado and mint sauce
200 ml of homemade kefir
1 avocado
1 tablespoon of fresh lime juice
handful of fresh mint leaves
1 tablespoon of olive oil
a pinch of salt
Blend all ingredients into creamy mixture and serve with patties.
Kefir, tahini and mint sauce
200 ml of homemade kefir
1 clove of garlic
2 tablespoons of tahini
1 tablespoon of fresh lemon juice
3 branches of fresh mint with leaves
a pinch of salt
1/2 teaspoon of ginger powder
Blend all ingredients into creamy mixture and serve with patties.
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