Spicy Chili Carrots
Before leaving Virginia, we were able to visit a top restaurant in the Potomac area – and with that enjoy some Korean Cajun fusion. One of the snack items on the menu were these incredible firecracker carrots, they had just the right amount of sweet and spice with a bit of crunch. Ever since that meal I’ve been trying to figure out how to recreate it, adding this spice and that in an attempt to find that perfect balance.
2 lb carrots, peeled and cut in to 2 inch pieces
1 tbsp olive oil
1/4 tsp salt
1/4 tsp fresh ginger, minced
1 tsp brown sugar
1/2 tbsp siracha
- Place the cut carrots in a large bowl and toss with the olive oil and salt.
- Remove to a large skillet over medium heat, then add the ginger along with the brown sugar. Cook for 7 minutes, stirring frequently to prevent sticking.
- Add the siracha, then cover, and turn heat as low as it goes. Cook for 10 minutes, or until carrots are slightly tender. Add more siracha as desired.
by AmandaE at dancingveggies.com
While I’m not 100% confident this is the exact recipe, it’s probably as close as I’m going to get without someone on the kitchen staff giving away secrets. Regardless, they are deliciously amazing and went perfectly with the Sweet Potato Lentil Burgers I made the other week.
Sweet Potato Lentil Burger (Aussie Style)
Prior to this week’s Australian challenge on /52weeksofcooking my knowledge of Australian food was limited to that I seen on TV and that which is shown on the awesome Australian show known as Dance Academy (season 3 finally on Netflix streaming!!!!!). So essentially this left me with The Outback (not happening) and salad (rather boring). Luckily there is this thing called the internet, and with that Google, which allowed me to find all sorts of delicious treats. In that search I found an unusual number of links talking about beets and burgers – which I didn’t really understand. Granted this could be because I’m only starting to tolerate beets but still, beets on a burger??? However I was intrigued and so I set off to figure out a way to do a vegetarian burger – Australian style.
Sweet Potato Lentil Burgers
1 cup lentils
2 cups vegetable stock
1 cup mashed sweet potatoes
2 garlic cloves, minced
1 cup beet leaves, chopped
1/2 cup panko bread crumbs (or Red Mill GF)
1/4 cup mayo (vegan or otherwise)
2 tbsp siracha
2 beets, sliced
2 tbsp extra virgin olive oil, divided
salt and pepper (to taste)
- Rinse the lentils then place in a small sauce pan along with the vegetable stock. Bring to a quick boil, then cover and allow to simmer over low heat for 25 minutes. Allow to slightly cool then mix in the sweet potato mash, along with the garlic cloves and beet leaves.
- Form the patties and then lightly cover in the panko bread crumbs. Place on a plate, cover in saran wrap, and place in the fridge for at least 30 minutes.
- Meanwhile mix up the chili mayo by adding the siracha to the mayo (or veganaise), then place back in the fridge until ready.
- Heat the olive oil in a large skillet, or griddle, over medium heat. Gently add the patties and cook for 5 minutes on each time, adding the beets to the skillet after flipping. Cook the burgers until they are slightly brown on each side - at which point the beets should be roasted.
- Assemble the burgers using the siracha mayo, beets, and burgers.
by AmandaE at dancingveggies.com
For an even more authentic burger experience add some roasted pineapple and a fried egg – which was (and is) a bit too much for me. However I have to say that the spicy sauce went fantastic with the sweetness of the potatoes and the tart earthiness of the beets. Lots of contrasts in this dish but it all came together to make a fantastic meal. I served the burger with some spicy carrots – which will eventually show up on the blog. I had a fantastic time with this, so another success thanks to /52weeksofcooking.