A great left-overs dish when you've made too much mashed potato and you've got some other bits and pieces hanging round the fridge - in this case, some extra black-eyed beans.
Makes: 4 burgers
Cost per burger: 0.90 zl (0.15 GBP, 1.6 Danish Kroner)
We'll need:
- some mash
- some beans
- chopped spring onion
- a pinch of marjoram
- 1/2 finely chopped red chilli
- salt and pepper
- some old bread
- a handful of basil leaves
- 1 clove of garlic
- rapeseed oil
- 1 egg, beaten
- a little flour
Let's rock!
1. You'll need some mash and beans
2. Add the spring onion, chilli, marjoram and season with salt and pepper
3. Mash it all up
4. In a food processor add some bits of old bread, basil leaves, 1 clove of garlic and season with salt and pepper.
5. Blitz to make the breadcrumbs. Now you'll have two bowls looking more or less like this:
6. So, now we'll make the burgers. Grab a handful and form a burger. Lightly coat with flour
7. Dip in the beaten egg so it's all coated on all sides
8. Dip in the breadcrumbs and make sure it's well coated.
9. Oil in a frying pan. Medium heat. Burger in
10. After around 2 minutes, flip and fry the other side for 2 minutes.
11. I like it served simply - with mustard in a bread roll
Magic!
Cost:
- the burger mix: 2.50 zl
- the egg: 0.50 zl
- the bun: 0.30 zl
- the rest: 0.30 zl
total: 3.60 zl
per burger: 0.90 zl
No cows were killed in the making of this. We've swapped the beef for a cunning mix of brown lentils, black-eyed and kidney beans. You won't miss the cow, I promise - or your money back.
Serves: 4
Cost per person: 2.50 zl (0.43 GBP, 0.60 Euros, 44 Indian Rupees)
You'll need:
- a mix of lentils/ black-eyed and kidney beans soaked overnight and then boiled in unsalted water for around 30 minutes for the lentils and 2 hours for the other beans
- a tin of tomatoes
- 1 red pepper chopped up
- 1 green chilli finely chopped
- 1-2 cloves of garlic roughly chopped
- 1-2 onions finely chopped
- 1 tsp paprika powder
- 1/2 tsp red chilli powder
- 1 tsp dried oregano
- 1 tsp cumin powder
- rapeseed oil
- salt
Let's boogie!
1. Chop what needs to be chopped. Get the spices ready
2. Drain the beans and puree the tomatoes with a hand-blender
3. Glug some rapeseed oil in a saucepan. Heat to medium. Onions in. 10 minutes. Sweat down. Garlic in.
4. Give it another 5 minutes and add the green chillies
5. Spices in
6. Mix it all in and enjoy the aroma!
7. Tomatoes in. Cover and cook for 5 minutes. Beans in.
8. Red pepper in. Cook for 1-2 minutes and take off from the heat. This way, the peppers will retain a nice crunch.
9. Looking good!
10. Serve with rice, chips or jacket potato. Go crazy if you like and add some grated cheese over the top!
Costing:
- lentils/ black-eyed and kidney beans: 1.50 zl
- a tin of tomatoes: 2 zl
- 1 red pepper chopped up: 2 zl
- the rest: 1.50 zl
- whatever you're serving it with: let's say 3 zl
Total: 10 zl
Serves: 4
Per person: 2.50 zl
Ate something similar to this in Laos and damn tasty it was too! It's better known, though, under the name of its Vietnamese counterpart - pho. Rice noodles in a fragrant broth.
Went a little over budget, basically because ingredients like tofu and rice noodles are fairly expensive here in Poland...
Enjoy!
Serves: 4
Cost per person: 5.50 zl (0.95 GBP)
What do we need?
- a pack of tofu
- a leek
- a white radish or kohlrabi or other such vegetable
- a carrot or two
- an apple
- an onion or two
- 2 inches of ginger sliced up
- salt and sugar
- 1 piece of cinnamon
- 1 star anise
- 2-3 cloves
- 1 tsp pepper corns
- 2 black cardamons
- rice noodles
- mung bean shoots
- fresh coriander
- 1-2 green chillies deseeded
- 1 lime
- soy sauce
- spring onion chopped
It looks daunting, but it can be broken down into convenient stages.
Stage One - the stock
1. Dry roast the onion, ginger and spices in a pan on low-medium heat until the onion starts to brown nicely (15 mins approximately)
2. In the meantime, chop up the stock veg (and apple).
3. Wack them into a large pan and cover with boiling water
4. Salt and sugar in
5. Check those dry roasted onions. Get them in!
6. Cover and simmer for around 75 minutes.
7. Drain the liquid through to a new pan. Discard the veg
8. You'll end up with a fragrant light brown liquid.
So, you can do this the day before. Makes life easier.
Stage Two - the tofu
1. Cut up the tofu and leave on kitchen roll to draw out some of that moisture.
2. Now, that's not dry enough. You need to put these pieces on a plate (round the outside rim works best - the water then drains to the centre) and microwave in 3 minutes stages, checking dryness after each stage. You're looking for a fairly dry result without massacring the tofu.
3. Oil in wok - heat up to high. Tofu in. Fry for a couple of minutes.
4. Splash in a good amount of soy sauce to season the tofu. Cook down for another 30 seconds. Take off the heat.
Stage Three - the rice noodles
1. Soak them in cold water for 10 minutes
2. Boil in salted water for 5 minutes or until reasonably soft (or al dente). Drain
Stage Four - assembly
1. Get the bean shoots, lime, chilli, spring onions and coriander on a plate. Looks like I took the photo before I added the spring onion and coriander. Trust me - they were there in the end!
2. Put some noodles in the bottom of a deep bowl.
3. Add around 6 pieces of tofu per bowl.
4. Ladle over the broth (obviously this needs to be reheated for this stage)
5. Add a handful of the raw stuff - spring onion, bean shoots, coriander, chilli - and squeeze a little lime over
Eat!
Costing:
- a pack of tofu: 8 zl
- veg for broth: 4 zl
- rice noodles: 4 zl
- mung bean shoots: 4 zl
- 1 lime: 1 zl
- the rest: 1 zl
Total: 22 zl
Serves: 4
Cost per person: 5.5 zl
Cauliflowers can be big old beasts and soups are the perfect way to use these fellas up. Combined with parsley and other herbs - magic! And healthy! And cheap...
Serves: 4
Cost per person: 1.75 zl (0.30 GBP, 0.41 Euros)
You'll need:
- half a cauliflower
- half a leek
- an onion
- a clove of garlic
- a bunch of parsley
- a pinch of marjoram
- a pinch of lovage
- 1/2 tsp turmeric
- salt and pepper
- a dash of Greek yoghurt
Let's go!
1. Pan on medium heat. Butter in
2. Onions. Season
3. Leeks. Sweat down nicely
4. Finely sliced garlic. Give it another 5
5. Break up the cauliflower and get it in. Add turmeric
6. Cover with boiled water
7. Parsley
8. Other herbs - marjoram and lovage
9. Add pepper. As you can see, I added a pinch of chilli. This proved to be unnecessary and if I was making this again, I'd leave it out.
10. Cover and cook on low for around 10-15 minutes until the cauliflower is soft but not annihilated.
11. Whizz up with a hand blender and add a dash of yoghurt
12. Serve with a bit of baguette and enjoy!
Cost:
- cauliflower: 2 zl
- parsley: 2 zl
- rest: 1 zl
- bread: 2 zl
Total: 7 zl
