I set myself a challenge recently: to cook a recipe from Jamie Oliver’s 15 Minute Meals in 15 minutes.
I’m usually a slow cook, because I get distracted by Satine and Isis, so I wasn’t convinced that I’d be able to cook this meal in 15 minutes. Hell, it takes me over 30 minutes just to chop all the ingredients for a vegetarian lasagna.
Jamie Oliver’s Happy Cow Burgers (so named because they contain no cows, I assume) are a spicy vegetarian broad bean and mixed bean burger patty packed full of flavour thanks to cayenne pepper, cumin, coriander and lemon zest. They’re low in fat and very filling too. The coleslaw uses fat-free natural yoghurt instead of mayo, which makes it healthy, fresh and light. The recipe in the cookbook also includes corn on the cob, but I excluded it as a bread roll, burger patty and coleslaw is enough food for one meal for me (the corn section of the recipe would only take a couple of minutes anyway, so I wasn’t really cheating ;) ).
So, how did I go in my self-set challenge?
The first attempt took me 30 minutes, but I was sure that it would be quicker as I became more familiar with the recipe. I tried again this week and dinner was ready in 20 minutes! I was quite pleased with myself.
The key to 15 Minute Meals is to be organised. Have all your ingredients out and ready, pans heating up, oven on, focus on, and distractions away. And you need a food processor – it’s my favourite appliance because it’s such a time-saver.
The only downside to this 15 (20) minute meal? The spectacular mess I made in the kitchen, because I had no time to ‘clean as you go’ ;)
Have you cooked any recipes from 15 Minute Meals or 30 Minute Meals?
Happy Cow Burgers and Old-School Coleslaw
Recipe from Jamie Oliver’s 15 Minute Meals
1 burger patty contains:
147 calories, 1.3g fat, 12.4g protein, 15.8g carbs, 11.5g fibre
- 1 big bunch fresh coriander
- 1 x 400g tin of mixed beans
- 200g frozen broad beans
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 lemon (zest for the burger mix, juice for the coleslaw)
- 1 heaped tbs plain flour, plus extra for dusting
- Olive oil
- 2 large ripe tomatoes
- Lettuce leaves
- 4 gherkins
- 75g fetta cheese
- 4 burger rolls
- Tomato ketchup, to serve
- 1/2 small white and red cabbage (roughly 200g of each)
- 1/2 a red onion
- 4 heaped tbs fat-free natural yoghurt
- 1 heaped tsp wholegrain mustard
Ingredients out – Oven at 130C/250F – Food processor (bowl blade and coarse grater) ready – Large frying pan on medium-high heat
Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.
Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled fetta. Put the rolls into the oven.
Swap to the grater in the processor, then grate the cabbages and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon, then toss well and season to taste. Get the buns out of the oven, cut them in half, dollop with tomato sauce, add the burger patties, and let everyone build their own.
Everything ready to go