Spicy Moroccan Bakes

Spicy Moroccan Bakes

These spicy bakes are almost oil free: they contain harissa paste for extra zing, and harissa paste contains oil. Leave it out if you want it completely oil free and add in a bit of chilli to compensate.

Free from: gluten, nut, soya, wheat

This is a vegan recipe

Spicy Moroccan Bakes
Servings: 12 burgers
Ingredients
  • 1 medium carrot (about 80g) (peeled and grated)
  • 120 g red pepper (stalk and seeds removed)
  • 200 g potatoes
  • 1 tin chickpeas
  • 3 tbsp frozen peas (defrosted)
  • 1 medjool date (finely chopped)
  • 1/2 tsp each of ground cumin, ground coriander, garlic granules and onion granules
  • 1 tsp paprika
  • handful coriander leaf (finely chopped)
  • 2-3 tsp harissa paste
  • 1 tbsp lemon juice
  • salt and black pepper (to taste)
Instructions
  1. Cook the potatoes: bake or boil. If you bake them, pop them in an oven dish with a lid so that the skins don't go hard.

  2. Grate the carrot into a large bowl. Mash in the potato, skin and all.

  3. Next blitz the pepper, chickpeas, defrosted frozen peas and the date in the food processor. You want a chunky mixture rather than a smooth paste.

  4. Stir the pepper mixture into the carrot and potatoes. Stir through the rest of the ingredients. Taste and adjust seasoning if necessary.

  5. Blob onto a lined baking tray. Shape the delicate blobs into burger shapes.

  6. Bake at 180C for about 30-40 minutes. Carefully turn half way through cooking. They are delicate but if they break simply press them back together.

  7. They will firm up a bit as they cool. Serve hot or allow to cool completely on a wire rack then refrigerate or freeze.

  8. Bake frozen burgers at 180C for about 20 minutes or until cooked through.



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