you are what you eat
Friday night is movie night and no better meal to accompany late night viewing than a burger. We are still trying not to eat so much animal protein, which is not always so easy! Today I have paired my spicy chick pea patties with spicy wholegrain nachos.
The recipe for the spicy chick pea burger patty is available on my blog. Have a go and let me know your thoughts. Since I have the nacho chips (which count as a starch) I have made my burger ‘bun-less’. I have replaced sour cream for fat free cottage cheese and only added cheese over the top and not in each layer. This helps me cut down the fat content of the dish and make it healthier!
The patty has been coated in a mix of Panko and sesame seeds. Once golden brown they look amazing! These patties also freeze really well. Foods that freeze and stay well in the freezer are a plus especially if you are trying to eat healthier and don’t have much time to prepare each meal from scratch! I usually wrap the patties in foil (which has been coated with non stick oil spray), and pop into the oven for 3ominutes. Once warmed all the way through, I grill on the stove with 2 Tablespoons of canola oil. In this picture I have layered watercress and baby spinach, tomato slices, cucumber wedges, the patties and topped with julienne carrots.
The spicy nachos has 2 salsas. I make a basic cooked salsa first then add the chopped vegetables later. We prefer a chunky vegetables salsa with not so much cheese.
For the cooked Salsa you will need:
– 500g of ripe, red, sweet tomatoes- diced
– 2 brown onions- diced
– 1 celery stalk- sliced
– 2 red chillies- chopped
– 3 tablespoons lime juice
– 4 garlic cloves- minced
– 1 teaspoon salt
– 2 Tablespoons olive oil
– Heat the olive oil in a pan. Add the onions and celery,, stirring well every few minutes to avoid it from burning. When the onions and celery are soft but not browned (about 2- 3 minutes) add the chopped tomatoes, garlic and red chillies.
– Stir well, close the lid and let it simmer on medium heat for 15 minutes. Let the mixture boil. Taste for sweetness. Lastly add the lime juice and salt to taste.
– This Salsa is so versatile. It can also be used in a breakfast wrap where scrambled eggs, salsa and chopped spring onion are wrapped in a whole wheat tortilla.
In a container prepare the following:
– 1/2 cup chopped peppers (red, yellow and green)
– 8 olives- deseeded and sliced (i prefer buying the whole olives and deseeding my self- to remove the seed press the olive on a chopping board with the back of a spoon)
– 3- 4 Tablespoons bottled jalapeños (add less if you prefer it less hot)
– half a chopped brown onion
– fat free cottage cheese
– Mix all the vegetables in a container and refrigerate until cooking time.
For the nachos:
– Heat your oven to 200 degrees (fan forced).
– Mix 1/2 a cup of the cooked salsa with the above vegetable mix.
– In a heat proof wide casserole dish layer the nachos with the salsa dotting with fat free cottage cheese. I use a casserole that is 210mm x 140mm. So I will dot with 6 1/4 teaspoons of fat free cottage cheese per layer. I usually do 3 layers with the last layer i dot with cottage cheese and 1/4 cup of slimmers cheddar or mozzarella.
– Place the casserole in the oven and turn the heat to the grill function with fan heat at the same time. Let it bake for 10- 15minutes or until the cheese is melted and the chips are heated all the way through.
– The recipe does have a few parts to it and does seem like a lot of effort but if the patties just need to be grilled and the salsa and vegetables are already prepared, the meal preparation time is cut down to 30 minutes or less.
Buen apetito! ¡Que aproveche! Bon Appetit! Have a Wonderful Weekend!!