The title of this recipe sounds quite confusing, right? Well that’s where you’re wrong. The patties are just a few ingredients blended in a food processor, the cous cous just requires some roasted veggies and the kale salad is simply kale with a quick and speedy dressing. Want to try it for yourself? Read on…
Servings: 2
I’m going to break the recipe down into sections, so you can make each thing individually or serve together if you wish!
For the patties
Ingredients
- 100g kale
- 2 medium onions, chopped
- 2 cloves of garlic, chopped
- 1 small handful of parsley, chopped
- 1 tsp turmeric, corriander and cumin
- 40g oats
- 400g meatless farm mince
- Salt & pepper to taste
- Spray oil
- Blend the kale, onions, garlic, parsley, spices and oats in a food processor until smooth
Method
- Transfer mixture to a bowl and add the mince. Use your hands to combine everything together then form into small patties (makes approx 12)
- Heat a saucepan over a medium heat with 6-8 sprays of oil. Place each patty on top and fry on each side for 5 minutes
- Place on a baking tray and bake in the oven for 20 minutes at 180
- Serve with your chosen sides and enjoy!
For the cous cous
Ingredients
- 60g uncooked cous cous
- 2 medium (4 small) red onions, quartered (halved)
- 1 courgette, chopped
- 1 red pepper, chopped
- 2 carrots (1 large), chopped
- 1 tbsp oil
Method
- Chop up the veg and spread out on a baking tray. Roast for 30 minutes
- While the vegetables are roasting, cook cous cous according to packet instructions
- Once cous cous and vegetables are ready, combine in a bowl and serve!
For the kale
Ingredients
- 80g kale
- 1/2 lemon, juiced
- 1 tsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tbsp tahini
- Optional: pomegranate and pistachios
Method
- Mix together the lemon juice, garlic, ACV and tahini and pour over the kale
- Rub the kale with your hands to make sure the dressing is evenly coating it, then serve!
Bonnie Brazil 