Sustainable recipes for the eco-conscious home-cook.
‘MEATY’ veggie patties
Prep time: 20 min (for each type of patty)
Cook time: 15 min
Serves 6
INGREDIENTS
| For serving | For the BBQ ‘meat’ patty | For the ‘rare meat’ patty |
| 6 gherkins | 4 cups vegetable stock | 800 g button mushrooms, halved |
| 2 cups mixed lettuce | cup brown lentils | 1 cup oats, toasted |
| 1 large red onion, sliced into thick rings | cup brown rice | cup sunflower seeds, toasted |
| 4 cloves garlic, minced | cup flour | |
| For the ‘chicken’ patty | 1 carrot, grated | 3 tbsp onion chutney or marmalade |
| 2 cans chickpeas, drained | onion, chopped | 1 tbsp Parmesan, grated |
| 1 onion, chopped and sautéed | 1 tbsp tomato paste | 2 tsp garlic powder |
| 1 cup vegetable stock, cooled | 1 tsp mixed dry herbs | 1 beetroot, parboiled and thinly sliced |
| cup yellow pea protein | 3 tbsp BBQ spice | Salt and pepper, to taste |
| 1 tsp garlic powder | 1 tbsp breadcrumbs | Extra oil, for frying |
| 1 tsp onion powder |
METHOD
For the ‘chicken’ patty
1 Using a food processor, slightly pulse all the ingredients together.
2 Form into six 8 cm patties. Heat a non-stick pan to a medium to high heat, and fry patties for 2 minutes on each side.
For the BBQ ‘meat’ patty
1 Add all the ingredients, except for the BBQ spice and breadcrumbs, to a large pot. Cover with a lid and bring to a boil.
2 Reduce the heat to a gentle simmer. Cook for 40 minutes until the lentils and rice are tender, and all the liquid is absorbed.
3 Drain and allow the mixture to cool slightly then blend together with the BBQ spice and breadcrumbs using a food processor.
4 Form mixture into 6 patties and fry for 5 minutes on each side on a medium to high heat.
For the ‘rare meat patty’
1 On a medium to high heat, cook mushrooms using a non-stick pan without oil until just soft. Set aside and allow to cool slightly.
2 Mix mushrooms and the rest of the ingredients together in a food processor and process until combined.
3 Form mixture into twelve 8 cm patties and lay 1 beetroot slice on half of the patties, then enclose with the other half to form 6 stuffed patties. Pan-fry on high heat until browned on each side.
Mielie-baked monkfish
Prep time: 10 min
Cook time: 25 min
Serves 6
INGREDIENTS
| For the fish | To serve |
| 4 monkfish fillets | 1 packet rice noodles, cooked |
| Olive oil | Handful fresh parsley, to serve |
| 4 mielies, with husks on | |
| 1 can coconut milk | |
| 2 lemongrass stalks, bruised | |
| 1 red chilli, sliced | |
| Salt and pepper, to taste |
METHOD
For the fish
1 Preheat the oven to 180°C.
2 Start by cleaning the fish, then rub with oil and season.
3 Remove the husks from the mielies and twist around the fish fillets to create a blanket to steam the fish. Secure the mielie husks with butcher’s string.
4 Place in a roasting tray together with the cut mielies from the cob. Scatter over the fish with the rest of the ingredients and bake for 25 minutes.
To serve
1 Scoop baked fish into a serving bowl and serve with rice noodles and fresh parsley. 
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