16
Method:
1 F
it the Workcentre Blade into the Bowl.
2 Place all the ingredients in the Bowl. Attach the Lid and Main Unit.
3 B
lend in short bursts using the Precise Control Trigger on speed 7
for around 30 seconds, stopping from time to time to scrape the
s
ides of the bowl down with a plastic spatula.
4 Blend for a further 30 seconds using the Turbo Setting.
5 F
orm the mixture into four burgers.
6 Heat a little olive oil in a frying pan and fry the burgers for a few
minutes on each side until cooked.
Ingredients:
• 4
00g lean beef steak cut into
2cm cubes
• 1
small red onion cut in 1” dice
• 10g flat leaf parsley
• 1 tsp ground cumin
• 2 tsp Worcester sauce
• S
alt and pepper
• Olive oil (for frying)
Beefburger
M
akes: 4 (Serves 2-4)
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Pat the chickpeas dry with some kitchen paper.
3 Place the chickpeas, onion, garlic, parsley, spices, flour and salt
into the Bowl. Fit the Lid and Main Unit.
4 Blend in short bursts using the Precise Control Trigger on speed 7
for around 30-40 seconds until fairly smooth. It may be necessary
to scrape the sides of the bowl down using a plastic spatula in
between bursts.
5 Shape into four patties. Place on a plate, cover with cling film and
refrigerate until needed.
6 Heat the sunflower oil in a non stick frying pan, add the patties and
gently fry for a few minutes on each side until golden.
Note: The mixture is quite firm. Do not add any liquid or the falafel
patties will be too soft.
Ingredients:
• 400g can chickpeas, rinsed
and drained
• 1 small red onion, (approx
110g) cut into 1” dice
• 1 garlic clove, cut in half
• 30g fresh parsley, stalks
removed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp harissa paste
• 1½ tbsp plain flour
• Pinch of salt
• 1-2 tbsp sunflower oil
Falafel
Makes: 4 (Serves 2-4)
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