Veggie Sprout Burgers- A Vegetarian Treat

I didn't have ground beef this night and I'm glad I didn't.  This sprout burger had so many flavors and textures going on and the best part was, it was so easy to make.  Anything that fried eggs touch turns to gold, including this burger. For me, the golden goose doesn't exist... it's more like a golden chicken hahaha.

15-20min; 20 min
Ingredients:

Hamburger Buns or Kaiser Rolls (IGA)

1 egg for each burger

for bun spread: mix dijon mustard, lemon juice or rice vinegar, mayo, a pinch of sugar, a drizzle of honey, salt, and pepper.  adjust for taste and desired consistency

salt 

pepper

alfalfa sprouts (IGA, produce section)

sharp cheddar cheese slices

1 large ripe tomato sliced 

lettuce

1 avocado sliced

1 zucchini, 3 stalks chives (copped 1in), and/or ~5 mushrooms sliced

splash of hot sauce

splash of Worcestershire sauce  

pickle slices

Directions:

1. heat pan with 1 tbs oil over medium high heat. when very hot add chives (or your pick of veggies). salt and pepper. Stir Fry ~1min.  and add Worcestershire sauce, hot sauce, and cook for another min. on high heat. place to side.

3. fry eggs to liking in a nonstick pan (I did over-easy with crispy edges). salt and pepper to taste. 

Tip: if you want a crispy egg, wait until pan and oil  is very very hot before you toss the egg in. right immediately after you toss it in, shake the pan back and forth to prevent it from sticking to pan.

4. Assemble.  Before I assembled my burger, I took one bun, spread some sauce on the bun, cheese on top of the sauce, and toasted it with cheese. 

ENJOY!

Tuna Potato Cake Sandwiches

The first question I ask when considering a new recipe is, "Do these ingredients work well with one another?"  The way I go about answering this question is to examine any per-existing relationships that may exist.  For example, I've eaten tuna in a sandwich before...along with a side of potato chips or french fries.  The relationship between tuna and potato was close enough a relationship for me to combine the two with one another.  What resulted: a tuna potato cake.  Two flavors I love along with a nice pleasant crunch. 

These cakes are best eaten within a day, as is the case with any other dish that contains seafood.

You can also serve them alone, as an appetizer with your favorite dip (ranch, sour cream and hot sauce, ketchup) or over white rice. 

~9 small patties; 25 min

Ingredients:

• 1 1/4cup packed shredded potato (~2 medium russet potatoes) (I only have a hand grater so my potatoes were finely grated)
• 1  can tuna in oil (170g) roughly drained
• 3 small eggs
• 1 1/2tbsp flour
• 3/4 tsp salt or a little less if eating them alone without any carbs
• 1 tbsp dried parsley flakes
• 1 1/2tsp sugar
• 1tbsp mayonnaise 
• 1/2 tsp cajun seasoning
• 1/4 tsp ground black pepper
• dash cayenne pepper
• ~2-3 tbsp oil for frying

• Soft bread rolls
• mayo
• cheddar cheese
• tomato
• lettuce
• mustard 
• squeeze lemon juice and hot sauce

Directions
1. I used fresh potatoes.  In a bowl place shredded potatoes. Rinse 4 times until water runs clear.  Strain and squeeze as much water as you can out of them.  Try tapping them with a paper towel.
2.  In a mixing bowl, place shredded dried potatoes, tuna, eggs, flour, salt, sugar, mayo, parsley, cajun seasoning, black pepper, and cayenne. Mix well.
3.  Heat non stick pan medium high heat.  Add oil and a slab of butter.
4. Place a heaping tablespoon of mixture into the pan. Shape as desired. I placed 4 patties at a time in my pan.
5. don't flip patty until it browns on one side. ~3-4min.  Flip and cook other side until golden brown. ~4min. they taste great when they're crispy!
6. Toast bread. add 3-4 patties. Add you favorite fix ins.  I would've added lettuce and relish in addition to the ingredients I used, but didn't have any at the time.  It still tasted great! Enjoy!

Rick's Cafe Menu. Grenada, West Indies.