Bean breakfast burgers

November 19, 2019 at 9:24 pm (Beans, breakfast, B_minus (2 stars, okay), Website / blog)

I want to serve beans for breakfast on days when we don’t have any beans with dinner, but I haven’t yet figured out a way to convince Alma that they are an acceptable breakfast option. I thought maybe some sort of breakfast burger would go over, and so I decided to try this recipe for vegetarian black bean breakfast sausage. Unfortunately, however, Alma was begging me to play a game with her the whole time I was trying to make dinner, and I was distracted and ended up not following the recipe so carefully.

I used ground flax seed not whole and didn’t measure it very carefully. I just dumped in a bunch of black beans without measuring them either. I used 1 tsp. fine salt. I didn’t have any of the fresh herbs so instead 1/2 tsp. dried thyme and a bunch of poultry seasoning. I left out the cayenne and chili flakes for Alma. I did put in the fennel seeds, even though adding whole fennel seeds seemed odd. I also added all the bread crumbs.

The final mixture was quite firm and solid. It was easy to form into balls and then patties. The brown sugar and fennel were both quite noticeable. I liked the sweet fennel-y flavor pretty well, but Derek thought the burgers were strange tasting, and the texture mushy. Alma ate the burgers with ketchup (actually, vice versa) and was happy. I froze the remaining burgers and I’m hoping to serve them for breakfast sometime.

I’m not sure I will make this recipe again, but it wasn’t a total failure.

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Millet sweet corn fritters

November 14, 2019 at 12:05 am (Alma's faves, B plus (3 stars, like a lot), breakfast, Grains, Website / blog) ()

I was looking for some new recipes to eat with beans for breakfast, and I decided to try this recipe for millet sweet corn fritters from Naturally Ella. We eat millet porridge for breakfast sometimes, but other than that I don’t make millet too often because Derek is not a fan of the texture. But in this recipe it’s ground up with corn and pan-fried, so I figured he wouldn’t mind it.

Unfortunately, life happened and I didn’t manage to follow the recipe all that well. I used frozen corn, maybe a bit more than a cup. I made more millet than I needed because I wanted to have extra, and then Alma ate some as an appetizer, and I wasn’t sure how much of the cooked millet I was supposed to add. I think I ended up using less cooked millet than I was supposed to, I used the whole egg, didn’t measure the cheese, and didn’t have any chives. Also, I didn’t realize until the last minute that you’re supposed to puree the whole thing in the food processor. I didn’t want to get my big food processor dirty so I tried to do it in my mini one. Eh. That didn’t work so well. Nor did I get a chance to make the harissa yogurt sauce, although that does sound good. Nonetheless, despite my failures, everyone liked the fritters. They tasted more like corn than millet, but the millet and millet flour made them really thick and starchy and satisfying. I’m curious to try adding some vegetables and/or beans and seeing if they still stick together. Black beans and red bell pepper maybe? Then I could make the batter in advance and just fry up the fritters for a one-stop breakfast.

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