NCR - February Winner

You may be wondering why I am showcasing two photos in this post. Well, this month we have two winners. It looked like Heather had won the challenge, but once I had checked the comments and emails to tally up the final score, I discovered we have two winners. So congratualtions to Heather over at Gluten-Free Cat, who submitted her beautifully orange Curried Ginger Carrot Soup and to Adam and Theresa our yogis over at Yogi Kitchen, who also won this month with their gorgeous Middle Eastern Minestrone.

For next month's challenge head over to Lisa's Kitchen tomorrow.

You also still have time to enter my Slow Cooking challenge, which is running until the 19th March 2011. I am asking for slow cooked recipes, be they savoury or sweet, cooked in a slow cooker, casserole dish or even a pot. The only stipulation is that they be suitable for vegetarians. I have a slow cooker and one of my favourite cookbooks up for grabs. The challenge is open to bloggers worldwide. For full details visit this post.

I do hope some of you will enter as I really need some ideas for using my new slow cooker.

Cookery School Cookbook - The Winner

Well my wee independent adjudicator is in bed asleep, so I had to turn to a far more boring method to decide who my winner would be.

He is completely worn out, wee lamb. He had a birthday party today. His wee friend Eva has turned one. Much fun was had and a prize was won (musical statues), then it was an hours drive to visit the grandparents. He had a turn at the steering wheel in Grandad's car and his Daddy put up a swing in the back garden for him. He did lots of walking on his on as well, so as you can see it was a tiring day.

Oh, I have to tell you about the whoopie pies I made, to take to the party. They were amazing! So light and utterly gorgeous, even if they weren't the bonniest (must buy another whoopie pan, so they are all the same size and must pipe the marshmallow cream next time)! It was my first try at making them and I nearly died and went to heaven when I tasted the marshmallow cream I filled them with. I will blog the recipe soon.

So, back to our winner. As you can see the random generator chose number 5, which corresponds to comment number 5. So I am pleased to announce that the winner of the cookbook is Laura.

I just need your address now Laura and I will have the book sent off to you. You will find my email at the top of the page. Congratulations! I do hope you enjoy the Cookery School Cookbook.

Jammie Dodgeresque Biscuits

The East India Company sent me a jar of their Rhubarb & Ginger Extra Jam to try. My first thought was to make jammie biscuits. What could be better than a jammie dodger, all buttery and jammie?

I had a browse online and through a few cookbooks and came up with this recipe from a wee book called 1 dough, 50 cookies. A nice little book with a lovely selection of cookies and biscuits in it. This is the first time I have tried anything from it. As per usual, I have changed the recipe into cup measures.

Anyway, back to the jam. I really love rhubarb. In fact, we enjoyed some rhubarb crumble last night after a bowl of Carrot & Coriander Soup.

Rhubarb always excites me. Crumbles, tarts, ice cream, jam, on it's own before it reaches a dish...... So I was really pleased when I opened my package of Jam. Now the sad part. Although it was an exceptional jam, the ginger overpowered the rhubarb. I was so disappointed! If I had tried this jam for it's own merits, without knowing the flavour, I would have loved it, but I had expectations of a real rhubarb hit with a hint of ginger. *sigh*

I decided to go ahead and use it in the biscuits. I filled some with strawberry jam, some with Rhubarb & Ginger Extra Jam and a few with nutella. The biscuits turned out rather well, although some were a little more golden than others. (I think I will have to turn them while they cook next time and just practise with a few more batches, until I get a feel for when they are ready.) The biscuits where lovely and buttery and all the fillings were well received.

Jammie Dodgeresque Biscuits

225g/2 sticks butter, softened
¾ cup caster sugar
1 large egg yolk, whisked
2 tsp vanilla extract
2 ½ cups plain flour
1 large egg white, whisked
pinch of salt


your jam of choice, nutella or peanut butter

Preheat the oven to 190c/375g/gas mark 5.

Beat together the butter and sugar, then add the egg yolk and vanilla and beat until well combined.

Sieve in the flour and salt and fold into the mixture.

Bring together into a dough. You may think it will never come together, but just keep lightly kneading it and it will come right. Cut the ball in half, cover both portions in clingfilm and pop in the fridge for a few minutes. Not for too long or it will be more difficult to work with.

Roll out each ball between two layers of cling film until it is a few millimetres thick. Use a 7cm cookie cutter to cut as many circles as you can, re-rolling as you go. I managed to get 16 biscuits out of the mix.

Place the first batch of cookies on a baking tray lined with greaseproof paper. Pop them in the oven for 8-10 minutes. Just keep an eye on them and turn the tray as you go, so they bake evenly. You don't want them to be too golden.

While these are in the oven, roll and cut the rest of the dough. I used a spice jar lid to cut out the inner circle, but you may have the right size cutter. (Set these little circles aside, they are quite nice to bake as little mini snacks. Just bake these for a few minutes.)

Place this batch of cookies on a lined baking tray.

Take the first batch out of the oven and leave to cool.

Pop the next batch in the oven, turning the same as the first batch. Take them out a few minutes before they are ready and brush them lightly with egg white and sprinkle them with sugar. Pop them back in the oven for the rest of the baking time.

Set aside to cool.

Once all the biscuits are cool. Spread a layer of jam on each full biscuit and top with a sugary biscuit ring.


Makes approximately 16 biscuits

NCR - Creamy Soups & Salads - The Roundup

This month, the challenge was to make a creamy soup or a creamy salad dressing. It didn't have to be dairy based, but it did have to be luxurious and suitable for vegetarians.

Another seriously good roundup. Here's what you came up with:

1. Minestrone with Buck's-Horn Plantain
Graziana (Erbe in Cucina (Cooking with herbs))

Our first entry is the most glorious soup from Graziana. Graziana grows her own pennyroyal, curly leaf parsley, watercress and buck's-horn plantainin pots an finds them useful to have all year round. I wasn't sure what pennyroyal and buck's horn plantainin were, so I had to do a wee search. Pennyroyal is in the mint family and smells a bit like spearmint and buck's horn plantainin is usually a wild plant in the UK that livestock graze on, but is commonly grown in the US, a website reliably informed me.

I found an old text about the plantainin that was quite interesting. 'The leaves boyled in drinke and given morning and evening for certain days together helpeth most wonderfully those that have sore eyes, watery or blasted, and most of the griefs that happen unto the eyes.'

So if you have eye problems or are just looking for a tasty soup, then this is the one for you. Potato, cabbage, green beans, broccoli, spinach, tomato chili, buck's-horn plantain, curly leaf parsley and sound single cream to make it creamy. Mmmmmm :P


2. Creamy Cauliflower Walnut Soup
Sweatha (TastyCurryLeaf)

Our next entry is another creamy soup. This time the main focus is cauliflower. Sweatha loves this time of year with it's seasonal winter vegetables that are in abundance and are well priced too. So after buying a batch of cauliflowers Sweatha came up with this mouthwatering recipe. The main ingredients are simple. Onion, garlic and cauliflower. It is the additional ingredients that make this soup special. Sweatha has paired the cauliflower with walnuts and flavoured it up with nutmeg, paprika and chilli and creamed up with some milk. Just lovely!

Bangalore, India

3. Roasted Leek & Potato Soup
Shu Han (Mummy I Can Cook)

This is more than your average leek and potato soup and yes, I know leek and potato soup is always yummy, but Shu Han has really punched up the flavours by roasting the leeks and the garlic first. Can you imagine how good that must taste? I can, most definitely, but I will let Shu Han describe it to you, she does it so well.

"A creamy silky soup just bursting with the flavour of caramelised leeks, with just that hint of roasted garlic and dijon mustard".

London, UK

4. Creamy Raw Kale Salad with Avocado, Apple and Beet
Janet (The Taste Space)

I just thought "Wow!" when I saw this salad. Doesn't it look amazing? It is so pretty and so inviting! I haven't used kale much personally and when I have it has been on a few rare occasions in some soup. I never would have thought of adding it to a salad. Now Janet, she has no such qualms and loves her kale so much that she massages it until it is soft and wilted. "Step over Nigella!" that's what I say.

Janet mixes her relaxed kale with avocado, a granny smith apple and a grated beet.The it is coated and massaged lovingly in a olive oil, garlic and salt dressing and topped with a sprinkling of toasted almonds. Pass me a fork!

Toronto, Canada

5. Indian Mixed Vegetable Soup
Lisa (Lisa's Kitchen)

My good friend and co-host Lisa calls this soup "Bliss in a bowl" and I am inclined to agree with her. It sounds absolutely delicious. Potatoes, turnip, carrots, mushrooms, celery, tomatoes and green beans. Now comes the exciting bit, the vegetables are spiced up with cumin seeds, fennel seeds, black onion seeds, dried curry leaves, freshly cracked black pepper and a sprinkle of garam masala. Wowser! Really, if you ever want a indian recipe or just something a bit spicy to try, your first stop should always be Lisa's Kitchen. Unfortunately as co-host Lisa's soup is not included in the vote.

London, Ontario, Canada

6. Creamy Mushroom Soup infused with Black Truffle Oil
Saji e Velappan (My Small Things)

This wasn't the original recipe I was sent by Saji e Velappan, but I just couldn't find the soup he suggested on his blog. It sounded lovely too, but I stumbled across this gorgeous soup and couldn't resist adding it to the roundup. I am sure he won't mind. Well, you know me and mushrooms. You can add Lisa into that statement too! Onion, celery, leeks and mushrooms, cooked in stock and treated to some cream and an extravagant drizzle of black truffle oil. Mmmmmm, lovely!


7. Creamy Lentil Salad
Johanna (Green Gourmet Giraffe)

This warm lentil salad from Johanna looks so comforting and appealing. Her main ingredients may surprise you, well they did surprise me. Johanna teamed lentils with prunes, which is something I would never have thought of doing. Johanna says this salad is best served first day and warm. She served hers with soup for a filling meal. Brown lentils, celery, dates, tomatoes, peppers, cucumber and spring onion all mixed up with a variety of spices and herbs and dressed with a luscious creamy dressing. The dressing is made from yoghurt, garlic, olive oil, chillies and tahini. Mmmmmmm!

Melbourne, Australia

8. Creamy Lemon, Cumin & Coriander Dressing
Jacqueline (me) (Tinned Tomatoes)

For my salad I wanted a bit of crunch, so a quickly blanched (just a little so they were still crunchy) green beans and mangetout. I combined these with mixed salad leaves and some grated courgette. I topped this with some cashews and my creamy dressing. You will notice there are no cashews in the photo. I completely forgot about them until we had sat down to eat, so it was a last minute sprinkle. I wanted my dressing to have a bit of spice to it even though it was creamy, so I heated up some cumin seeds and crushed them in my pestle and mortar. I added salt, a little sugar, garlic, yoghurt, lemon peel and juice and fresh coriander to my dressing and seasoned it with some black pepper. It was lovely. My wee Cooper is in the post, if you want to see how much he has grown.

Dundee, Scotland

9. Saintly Soup
Brownieville Girl (BrownievilleGirl)

You may be wondering what is in this saintly soup as you gaze on it and drool. Asparagus. Brownieville Girl found some asparagus really cheap at her local Aldi and just couldn't resist, so she went crazy and bought loads. Can't say I blame her really and I can't wait to try this soup. It sounds and looks absolutely delicious. It's really simple too. I large onion, 4 bunches of asparagus, stock, low fat cream cheese and seasoned with black pepper. Just wonderful.


10. Middle Eastern Minestrone
Adam & Theresa (Yogi Kitchen)

Adam & Theresa are new members of the No Croutons Required crew, in fact this is the first time they have taken part in a blogging event, so please pop over to their blog and say hi. Adam and Theresa based their recipe on one by Yotam Ottolenghi, a chef I only became aware of when I bought his book Plenty after reading a review in a magazine. His food as gorgeous and he has a string of restaurants to back this up.

The difference with this soup is that there is no onion or garlic. Adam and Theresa exclude these from their sattvic diet. They moved to this diet through their use of ashtanga yoga and with advise from their yoga teacher. This soup doesn't suffer from a lack of flavour even if it doesn't feature onion and garlic. There are such a lot of fabulous ingredients. Chickpeas, butter beans, celery, asafetida, turmeric, salt and black pepper,
yellow split peas, a selection of herbs, spinach, white wine vinegar, yoghurt and 4 limes. A powerhouse of flavours and nutrition.

Tarifa, Andalucia, Spain

11. Vegan Caesar Dressing
Valerie (City|Life|Eats)

One of our regular crew here at NCR, Valerie was craving caesar's salad, which she was amused by because she never did like it before, but realises now that may simply be down to food intolerances. Valerie has made her caesar's salad dressing vegan and gluten free. It sounds really yummy and looks great alongside that pizza. My mouth is watering just looking at it. Valerie also used her dressing as a dip in her lunchbox during the week. This recipe is a real keeper! Cashews, hemp seeds (which I have starteed to incorporate into Cooper's diet), slivered almonds, nutritional yeast, freshly squeezed lemon juice, garlic cloves, unsweetened almond milk, miso and freshly ground black pepper.

Washington, DC

12. Curried Ginger Carrot Soup
Heather (Gluten-free Cat)

Our last entry this month comes from Heather. To say Heather had way too many carrots is an understatement. She asked her housemate to pick up some carrots, forgetting she would be recieving some in a delivery later on in the week. Well, he outdid himself and came back with a huge bag. What's a girl to do when she has so many carrots, they are coming out of her ears? Why, make soup of course. A gingery, spicy carrot soup. Yum!!! Carrots, fresh ginger, garlic, curry powder, cayenne pepper, stock and fresh parsley. Just perfect! I love this type of soup. One of my all time favourites.

Nashville, TN

As usual, vote for your favourite entry by using the poll at the top of the page or by leaving a comment or emailing me. The winner will be announced on the 28th February 2011 and will be followed the next day by the next challenge announcement over at Lisa's Kitchen.

Little owl would like to remind you that there is still time to win a copy of the Cookery School cookbook, the deadline has been extended until the 27th of February 2011.

Little owl would also like to remind you that you can join my challenge to create a dish that can be cooked slowly in a pot, casserole dish or slow cooker and be in with the chance to win a Morphy Richard's Savour Flavour Slow Cooker or a copy of Market Vegetarian, one of my favourite cookbooks. The challenge is open to both UK and international bloggers and runs until the 20th March 2011. I do hope you join in because I really need some ideas for using my slow cooker.

Remember to visit The Food Blog Diary regularly to keep up-to-date with food competitions, giveaways and challenges. There are 35 different events this month to check out so far.

Dressing Du Jour

It is dreich and soggy out, but that didn't stop me craving a salad for lunch. I needed some salad ingredients, so the three of us had a lovely walk along to the supermarket.

Once we got back from our walk I made up a fruit salad for Cooper. As ever these days, it wasn't completely successful. Today the mango and strawberries were in favour, although they were approached with extreme caution. He wasn't willing to have anything to do with the orange, apple or blueberries, even with a spot of Greek yoghurt, so I ended up making up a smoothie with the fruit which was glugged down with alacrity. A bit of buttered bread to chew on and he was slumping in his high chair with tiredness. Once he was settled and cozy in his bouncy chair for a sleep I was able to concentrate on our salad.

I wanted the crunch of a green bean salad, so I went for mangetout and fine beans. I started with mixed salad leaves and grated courgette. I topped this with the mangetout and fine beans, which I blanched. The fine beans for a few minutes, but the mangetout only needed a minute before being submerged in some icy water. I also added some cashew nuts at the end, but forgot all about them until we were tucking in.

Now on to the dressing which is my entry for this month's No Croutons Required. It is creamy and lemony and garlicky and spicy. Mmmmmmmm, such a tasty dressing.

Creamy Lemon, Cumin & Coriander Dressing

1 tsp cumin seeds
½ clove garlic (a full clove if you want a really garlicky dressing)
½ tsp salt
½ tsp sugar
finely grated lemon peel from 1 lemon
juice of ½ lemon
1 tbsp Greek yoghurt
¼ cup olive oil
fresh coriander
freshly ground black pepper

Heat the cumin seeds in a dry pan until you can start to smell the beautiful aroma of spice. Make sure to take them of the heat before they burn, which can happen quite quickly. Grind in a pestle & mortar until quite finely ground.

Add the salt, sugar and garlic and crush down the garlic into a paste. The salt and sugar should be abrasive enough to help with the grinding.

Pour into a bowl, then add the lemon rind and juice and whisk. Add the yoghurt and whisk again, then finally the olive oil. Season to taste with freshly ground pepper and then add some fresh coriander.

Dressing for 6

This dressing will keep in the fridge for a few days, but will need whisking before use.

Slow Cooking - a challenge

Last week I received a 4.5 Litre Flavour Savour from Morphy Richards. I don't need to tell you how excited I was.

I have never had a slow cooker before, so I had nothing to compare it too, but after a few conversations with friends I realised this slow cooker is rather special.

The pot sits freely on top of the base unit, which means, if you wish, you can use it purely as a pot or saute your ingredients on your cooker before transferring your pot back onto the base unit for a slow cook.

It has only two buttons, which makes it super easy to use. It has three settings: seal (or saute), fast cook or slow cook and the base unit fits into the pot for easy storage.

I tried it out for the first time at the weekend. I didn't really have a clue, so I just sauteed, then slow cooked some vegetables, with tomatoes, wine and spices. I wasn't really sure what I was doing and the instructions were so simple, I didn't trust them, so I trawled online just to check I was using it properly, then ended up using the user manual instructions. You can find out more about the Flavour Savour at Home of the House Proud

My stew turned out really well and it was great leaving it on for the day whilst we were out and then coming home to a hot meal. I can really see the appeal.

The only thing I was disappointed in was the second day flavour. You know when you make a soup, stew, chilli, curry etc, it always tastes even better the next day? Well, I thought with a slow cooker you would get that second day fabulousness the first day. Uh-uh, no, the second day rule still applies. My stew was good day one, but amazing day two. Oh well, you can't have everything and it is still a fab piece of kit.

My only problem is a complete lack of ideas of what to make in it apart from my vegetable stew, so I thought a challenge would be a good idea.

I would like you to come up with a recipe for me to try in my slow cooker. It can be absolutely anything, as long as it is suitable for vegetarians. Sweet or savoury. You don't need to own a slow cooker to come up with a recipe either. You could create your recipe in a casserole dish in the oven or a pot on the cooker top.

I have called my challenge Slow Cooking and it will run until Saturday 19th of March 2011. Just email me (, your name, location, a link to your blog post and a photo of your dish. Morphy Richard would like to showcase the recipes on their website, which will hopefully mean new visitors to your blog.

I have rather exciting news for the winners. I will be choosing two winners. The UK winner will receive their own Flavour Savour, courtesy of Morphy Richards and so my other readers do not feel left out, I am offering a copy of Market Vegetarian by Ross Dobson to my international winner.

I just loved this book. I drooled my way through it, so I think it is a worthy prize, even if it isn't a slow cooker.

I will announce the winner on Sunday 20th March 2011. I hope you all join in and send me some inspiration.

Win a copy of Cookery School

Cookery School is a new cookery programme airing daily on Channel 4. It stars Michelin-starred Richard Corrigan and food writer and chef Gizzi Erskine, who work with 6 amateur cooks each week. Each day the students have to master 3 dishes in the hope of making it through to the final.

If you have missed the show so far, you can catch up on 4od or on You Tube. I have missed it on tv so far, as I am at work when it is on, but I watched the episode where they make Lemon Posset on You Tube and It looks like a great show.

I picked up a great tip whilst I was watching the students making their desserts. If you need to cool down a dessert really quickly, pop the bowl in a bigger bowl that is filled with iced water and salt. The chemical reaction makes the water even colder for a really quick chill.

Here is Richard's recipe for the Lemon Posset and what he says about it.

Richard: "I really rate this pudding. Who wants a crème brulée when you can have a posset? They are just so English; they always make me think of the north of England in particular. Possets date from medieval times when they were hot milk drinks curdled with ale and considered both a remedy for colds and an aid to good sleep. I love the way the punchy, refreshing smell of lemon translates on to your hands as you make this dish. When you’re zesting the lemon, keep your hand on the top of the lemon because the grater is very sharp; it does enjoy meeting fingers"

Richard Corrigan's Lemon Posset


600ml double cream
140g caster sugar
Grated zest and juice of 2 unwaxed lemons

For the butter shortbread

255g plain flour, sifted
170g salted butter, diced and kept cold
125g caster sugar, plus extra to dust


1. Preheat the oven to 160°C/fan 140°C/gas mark 3. Heat the cream and sugar to scalding point, not boiling, in a small saucepan. While still on the heat, whisk in the lemon zest and juice and bring to the boil for 30 seconds, whisking all the time.

2. Remove the pan from the heat and put to one side for the posset mixture to cool. When cool, pour into 4 small (150ml) glasses, then refrigerate until set. This should take around 30 minutes.

3. To make the shortbread, whizz the flour, butter and caster sugar together in a food processor, until the mixture comes together. Alternatively you can do this with your hands by rubbing the mixture together between your fingertips and then lightly pressing it together to form a ball – don’t overwork the dough at this stage. Turn out on to a sheet of non-stick greaseproof paper and roll out to ½cm thick using a floured rolling pin. Using a 5cm round pastry cutter, cut out rounds of dough and carefully transfer to a baking sheet lined with more greaseproof paper. Sprinkle with some extra caster sugar and bake in the preheated oven for 10–15 minutes or until lightly golden. Once out of the oven allow the shortbread rounds to rest for 10 minutes.

4. Serve the posset chilled, accompanied by the warm shortbread.

Serves 4

I have one copy of the Cookery School cookbook which ties in with the series, to give away to one lucky reader. The book is designed to be a written cookery school. You simply work your way through the chapters, gaining skills as you go. Now I know you are all great cooks anyway, but I also know you love food and cookery books, so I know you will be tempted.

If you would like to win a copy of the cookbook, then simply leave a comment. If you don't have a blog, then be sure to leave your name and email address. This competition is open until 10am on Sunday 27th February 2011. Unfortunately this competition is only open to readers living in the UK.

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

Easy Chickpea and Coriander Patties

Easy Chickpea and Coriander Patties

I initially made these easy chickpea and coriander patties for Cooper, but Graham was mooching about the kitchen while I was making them and asking what we were having for dinner.

My only plan was to feed Cooper, so I hadn't given our meal a thought. Graham gave me puppy dog eyes and asked "Are there any more of these burgers? Can we have them too?".

What could I do?

There were plenty patties left so I gave in and cooked some for us and served them with baked beans and mash for a real nursery style dinner.

These patties have become a real family favourite and Cooper absolutely loves them. They aren't complicated or fancy, but during these dreich days of winter they are the ultimate in comfort food.

They are dairy-free and suitable for vegans too as well as being super healthy.

Yield: Makes 8-10 patties
An easy chickpea burger that kids and adults will love. You know when you serve these burgers exactly what is in them. They are simple to make, tasty and healthy. Suitable for vegans.

Easy Chickpea and Coriander Patties

An easy burger that kids and adults will love. You know when you serve these burgers exactly what is in them. They are simple to make, tasty and healthy. Suitable for vegans.
prep time: 15 MINScook time: 15 MINStotal time: 30 mins


  • 2 x 400g cans chickpeas, drained and rinsed
  • 1 clove garlic
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 onion, quartered
  • juice of ½ lemon
  • freshly ground black pepper
  • 2 tbsp flour
  • 1 handful fresh coriander


  1. Blend the chickpeas, garlic, cumin, turmeric, onion and lemon juice in a food processor.
  2. Tip into a bowl and mix in the flour and coriander.
  3. Use your hands (floured), to shape into balls and then flatten with the ball of your hand.
  4. Fry the patties in a little oil, turning until nicely browned and crisp. Make sure your oil is really hot or the patties may crumble.
  5. These can be chilled in the fridge for a few days or frozen.
  6. Enjoy!


These patties are suitable for babies (10 month +), adults and everyone in between. You may want to chop the patties into small pieces for babies and remember if you are serving it with mash, leave out the salt and the beans should be low sugar and low salt.
Created using The Recipes Generator


I priced these burgers using supermarket ingredients. 

8 burgers cost £1.70, that's just 21p per burger.

2 x 400g chickpeas = 78p
1 clove garlic = 3p
2 tsp cumin = 18p
1 tsp turmeric = 9p
1 onion = 10p
½ lemon = 15p
2 tbsp flour = 2p
½ bag fresh coriander = 35p

Total = £1.70  
(8 burgers 21p each)


These burgers are low calorie too and great for the 5:2 Diet (pssst! did you know the 5:2 Diet has now been updated and you can have 800 calories on a fast day which makes it much more achievable.). 10 patties have 104 calories each and that is including a tablespoon of olive oil for frying them in, so you can probably afford the calories for some salad and relish and to serve them on a burger bun.

For an even lower calorie option, serve them with a little relish, mayo or sweet chilli sauce in a lettuce wrap!

An easy but utterly delicious bean burger in a bun with salad, avocado and relish

If you like these burgers, try my 10 Minute Spicy Bean Burgers and follow my board Burger Love on Pinterest.
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