Well its been a while since I have blogged and here I am yet again, with another vegan burger creation. I have to say I am quite proud of this one. There is nothing quite like this in Wales, United Kingdom, hence one of the reasons I am proud of it, the other is its been so darn popular. Its simply made with red sweet potatoes, red chilli flakes and jalapenos. Its been described by some people as a 'firecracker of a burger' as its sets a little fire on your tongue. I certainly have to agree.
Personally I like to top the Red Dragon Burger further with some more pickled jalapenos because I do like it hot. I also recommend (that is of course if you can get your hands on it) slathering it further with some red hot Welsh mustard. If you don't like it that hot, you can mellow this Red Dragon Burger with some vegan mayonnaise (see recipe below) or home-made coleslaw.
If you love the sound of my Welsh Red Dragon Burger, then you may want to check out some of my other veggie burger delights such as my Bloody Valentines Beetroot Burger, Parsnip burger enhanced with fenugreek, sharp green apples, Aloo Chaat Masala Burger, Garlic Mushroom Burger as well as those mild mannered ones made with pumpkins and butternut squash. I've even been inspired to make some Scottish inspired ones such as my Haggis Burger that I featured for St Andrews day and Burns Night and Day Menu.
Welsh Red Dragon Burgers
Makes 6 - 8 large burgers
100g whole Quinoa
2 large sweet potatoes, peeled and grated
I medium onion, grated
200g chickpea flour, plus extra for coating
2 teaspoons hot curry powder
1 teaspoon freshly minced coriander (optional)
1 teaspoon garam masala
Red chilli flakes to taste
50g pickled jalapenos from a jar, minced
Salt to taste
Vegetable oil to shallow fry
Rinse the Quinoa in a sieve with cold water. Boil in 175ml water for 10 minutes covered with a lid. Remove the saucepan from the heat and leave on the side to cool down.
In a large bowl, add the grated onion and grated sweet potatoes, stir in the flour, coriander if using, salt and spices.
When the Quinoa has cooled down add to the bowl. Taste and adjust seasoning if necessary. Leave the mixture to firm up for a while. When ready to eat, divide mixture into 6 - 8 burger shapes. Coat in a little dry chickpea flour and fry in a hot frying pan with oil and press them gently whilst cooking. Cook for about 4 minutes on each side until golden and crisp.
For the vegan Mayonnaise
80ml cold soya milk
1 teaspoon cider vinegar
Salt to taste
110g vegetable oil
Put the milk, vinegar and salt into a blender and blend to combine.
Then remove the lid, and slowly drizzle the oil in the machine while it is still blending.
Continue this until all the oil is in and the mixture begins to thicken.
Stop and check this now and again, it will come together.