All these vegetarian recipes got me salivating...so I dug thru the recipe book for one which I had been promising to make for myself for YEARS but had always been too busy to attempt...
These are vegetarian patties - a 'hamburger' replacement if you will - but in Australia
these are called 'rissoles' (or more colloquially 'assh***s'), but are frequently described by the genteel as 'veggie burgers'.
The recipe comes from an old acquaintance, Maz Mawhinney, who shared a commune - and a few of her recipes - with us in the seventies. Why they are called Goof Balls I have no idea, but that is their name.
Her original recipe had no quantities (typically 'hippie'), just a few vague 'instructions', so I have attempted to quantify them as I went....
1/2 cup cooked green or brown lentils
1 grated carrot
100gms grated cheese (substitute dried parmesan if that's all you have)
1 lge finely chopped brown onion
100gms of finely chopped celery
4 tbsps olive oil (sesame oil 50/50 for added flavour if you like)
2 whole hens eggs
2 cups plain flour
, pepper, herbs, spices to (your) taste. I like plain pepper and salt, but a bit of dried chili goes a long way....
Optional: cup of cooked peas (fresh or dried).
Soak lentils all day in clean water; drain. Add to 2 cups stock, bring to boil and cook 10 mins or until tender
, not mushy. (OR use a 440gm tin of pre-cooked lentils)
Saute onion and celery together (add garlic if you like) and allow to cool a bit
Mix all ingredients in large bowl, adding flour till mix is very sticky and can form balls that will hold together (but probably will stick to your hands like glue)
Place a cup of flour on a plate. Form mixture into patties and roll Goof Balls in flour, gently, bringing the flour up and over them. Handle *gently* at this stage - it's important not to let them fall apart.
Let them sit for 15mins on a plate (or in fridge).
Shallow fry in olive oil (add sesame oil and sesame seeds as well for a bit of zing if you like).
It's important to place them carefully using a thin metal spatula, sliding them off gently so they don't fall apart, and leave as long as possible before you turn them the first time so the flour cooks and forms a crust. It's okay to shake the pan back and forth gently, à la Jamie Oliver, to prevent them sticking to the pan.
Turn them *carefully* and cook the other side. Roughly ten minutes a side, or until they are as brown (or not) as you prefer. I like mine 'crunchy' on the outside, they stay together better.
Makes approx 8 patties, or enough to serve four medium appetites (with your choice of veggies). I like mash, as it helps bind everything together, and peas, carrots, whatever....