Hi friends! I have a question for you, are you amongst the 90% of people trying to adopt a flexitarian approach to eating, attempting to eat more fruit and veg and only eating meat occasionally? I can’t really say the same for myself – to be honest, I really love eating meat and fish, but I have reduced the amount of meat I’m eating and cooking with during the week. That counts too, right? :) You know me and my approach to ‘everything in moderation’ and always listening to your body!
A couple of weeks ago Sainsbury’s invited me to join their flexitarian campaign, to try some of their exciting NEW plant-based products and create a recipe around one of them! Of course, I said yes, you know how much I love trying out different dishes and sharing my experiences with you all. Some of the new products I received included the by Sainsbury’s Caramelised Onion Shroomdogs, Cumberland Shroomdogs and Indian inspired Cauli Burgers. Not only do they taste great and deliver a full-on flavour, they are made with ‘ugly’ mushrooms, helping to tackle food waste. Thumbs up Sainsbury’s! If you’d like to try some of these new products you can find them online or at your local Sainsbury’s in the prepped vegetable aisle.
Now back to the recipe, I decided to go with the Indian inspired Cauli burgers, Turmeric Basmati Rice and a refreshing mint & cucumber raita. Perfect for a weekday dinner, when you’re tired after work and only have 15-20 mins to pull together something healthy and delicious. I know I’ll be making this one for dinner a lot ☺
Ingredients for 2
2x by Sainsbury’s Cauli Burgers (1 package)
120g basmati or jasmine rice
3 scallions chopped
Pinch of cayenne pepper
Pinch of curry powder
1tsp grated fresh ginger
200ml natural yoghurt
1/2 cucumber chopped into little cubes
1tsp finely chopped red onion (use fresh chives if you think onion will be too strong)
1tsp chopped fresh mint
1. Cook the rice according to the instructions on the packaging. I cooked the basmati rice on low heat for 10-12 mins and then simply covered it to absorb all the liquid for additional 5-6 mins. Fluff it up with a fork and let it cool down completely. The rice should be dry and cold (room temperature is fine too) for frying up with spices later. If you have some leftover rice even better!
2. To make the raita, use the natural yoghurt, fresh mint, cumin, onion, salt and chopped cucumber – simply add all of the ingredients to a small bowl and mix together.
3. In a non-stick pan add the oil, onions and cold rice, stirring over a medium heat for 2-3 mins. Add the rest of the spices, salt, pepper and stir-fry the rice for a couple more minutes until slightly crispy.
4. Set the rice on to the side and use the same pan to pan-fry the Cauli Burgers for 5 mins on each side over a low heat. Serve with the turmeric yellow rice and raita, and enjoy!
Hope you like it, let me know what you think :)