Sophia Lindop’s Veggie Burger
Sophia Lindop’s Lebanese-Afrikaans upbringing and her love for food, instilled in her by her mother and grandmother, makes for some interesting food from her kitchen. We are fortunate that she is such a prodigious writer, two books published last year and a further two in the making.
12 large brown mushrooms
Olive oil to roast the mushrooms (and some for the courgettes)
4 courgettes, cut into ribbons using a potato peeler
Vietnamese coriander, chopped finely
1 can (410 g) sweet corn kernels, drained
¾ cup (187,5 ml) flour
1 tsp baking powder
1 tbsp milk
½ tsp salt
Cracked black pepper to taste
Canola oil for frying
Preheat the oven to 180°C.
Remove the stem of the mushrooms and rub with olive oil. Place on an oven tray and roast for about 20 minutes.
In the meanwhile, mix all the ingredients for the fritters together. Heat the oil in a pan and drop spoonfuls into the oil to form fritters the size of the mushrooms. Cook on both sides at a medium heat until golden brown and cooked. Drain on kitchen towel.
Drizzle a little oil into the pan and heat. Drop the courgette ribbons into the pan and flash fry until limp.
Assemble the burger by placing a mushroom on a plate. Top with a fritter, Vietnamese coriander, and end with the courgette ribbons. Drizzle with soy sauce and serve.
Michael’s wine recommendation – CLICK HERE