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. I like to serve them mashed into a sandwich with peanut butter and salsa. Yum!
Free from: gluten, nut, soya, wheat
Oil free: omit harissa paste
This is a vegan recipe
- 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 tbsp milled chia or linseed
- 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)
Cook the potatoes. I use left over baked potato but you could also boil them.
Grate the carrot into a large bowl. Mash in the potato. You can mash the potato skin in too, though if it’s particuarly hard then scoop out the flesh and blitz the skin in a food processor for a few minutes. Add the skin back to the carrot and mash.
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.
Stir the pepper mixture into the carrot and potatoes. Stir through the rest of the ingredients. Taste and adjust seasoning if necessary.
Blob onto a lined baking tray. Shape the delicate blobs into burger shapes.
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.
Cool slightly to allow them to firm up a bit. Serve hot or allow to cool completely on a wire rack then refrigerate or freeze.
Bake frozen burgers at 180C for about 20 minutes or until cooked through.