On the Coast – Families Issue 96 I October/November 2019 | Page 44

Real food
kids will love
Try these 2 wonderful recipes, your
kids will love them. Extracted from Real
Food Kids Will Love by Annabel Karmel.
Available now, Bluebird, RRP $34.99.
My favourite vegan burgers
Sneaking vegetables into a burger is a good option for children who
are super fussy and profess to hate veggies. Watch them munch
these vegan burgers up in blissful ignorance. Instead of using egg as
binder in the burger mixture, I use chia seeds soaked in water.
Makes 8 burgers – Freezeable
2 medium carrots, grated
1 medium courgette, grated
50g/2oz chestnut mushrooms,
finely chopped
½ tsp dried oregano
1 tbsp chopped fresh flat-leaf
parsley leaves
pinch of cayenne pepper
1 tbsp tomato ketchup
½ tbsp soy sauce
150g/5oz fresh brown
breadcrumbs
1 tbsp chia seeds or 1 tsp egg
substitute powder
2 tbsp sunflower oil
salt and pepper
soup or salad, to serve
Put the grated carrot and courgette in a
clean tea towel and squeeze out the excess
liquid. Transfer to a bowl and add the
mushrooms, oregano, parsley, cayenne
pepper, ketchup, soy sauce and 100g/3½oz
of the breadcrumbs. Mix well and season
with a little salt and pepper.
Put the chia seeds (if using) in a small bowl
with 3 tablespoons of cold water and leave
for 5 minutes until thickened. Add the
mixture to the vegetables in the bowl or, if
using egg substitute, mix the powder with 2
tablespoons of cold water then add it to the mixture.
Shape the mixture into 8 burgers and coat each burger in the
remaining breadcrumbs.
Heat the oil in a large frying pan over a medium heat and fry
the burgers in batches for 2–3 minutes on each side until golden and
crisp. Serve with soup or salad.
The cooked burgers can be frozen (once cooled) for up to 2 months.
Defrost, then reheat in a preheated oven at 180°C/350°F/Gas 4 for
about 20 minutes, or until heated through.
44
KI DZ O N T H E C OA S T
Carrot, cheese &
tomato muffins
Kids won’t often turn down a
muffin so they are a great way to
experiment with different foods
and flavours. This adventurous little
number features carrot, sun-dried
tomato and spring onion to liven up
little ones’ lunchtimes.
Makes 10 muffins
175g/6oz self-raising flour
1 tsp baking powder
2 eggs, beaten
2 tbsp maple syrup
6 tbsp milk
50g/2oz parmesan cheese, grated
3 spring onions, chopped
75g/3oz carrot, grated
pinch of salt
8 sun-dried tomatoes in oil, chopped
Preheat the oven to 180°C/350°F/
Gas 4 and line a 12-hole muffin tin
with 10 paper cases.
Mix the flour and baking powder
in a large bowl then add all of the
remaining ingredients and stir until
just combined (avoid over-mixing it).
Spoon the mixture into the muffin
cases and bake in the oven for 18–20
minutes until well risen and lightly
golden.
Remove from the oven, remove the
muffins from the tin (still in their
cases) and leave to cool on a wire rack.
The muffins can be frozen (once
cooled) for up to 2 months.
Defrost then reheat in the oven at
180°C/350°F/Gas 4 for 8–10 minutes
until heated through.