AINSLEY'S GOOD MOOD FOOD
SATURDAY, 11.35AM, ITV COOKERY
What better time to fire up the coals for a barbecue than a bank holiday? And with this May's three-day weekend VVAinsley Harriott is bursting with ideas on how we can pep up al fresco dining, as he showcases a vegan recipe for island black-bean burgers in this week's episode of Ainsley's Good Mood Food on ITV, which celebrates the power of herbs and spices in creating mouth-watering meals.
Here, in an exclusive interview, Ainsley, 65, tells TV Times how we can ensure our BBQ recipes are hot and sizzling even on those days when the weather isn't...
BLACK-BEAN BURGERS WITH AVOCADO SALSA
‘These vegan burgers are full of texture and Caribbean spice,' says Ainsley. The crunchy peanut butter and bite of the cashew nuts adds a nice bit of body, and the polenta gives a good crisp coating.
I love them spicy, but you can leave the chilli out if you prefer. If you have a nut allergy, try using tahini in place of the peanut butter, and stir in some sunflower seeds instead of the cashews.'
1 small garlic clove, minced
1 medium-hot red chilli, deseeded and finely chopped
1tbsp jerk seasoning
45g cashew nuts
1x 400g tin black beans, drained, rinsed and patted dry
125g ready-to-eat brown rice or bulgur wheat 1heaped tbsp crunchy peanut butter Itbsp vegan mayo
25g panko breadcrumbs
Handful of coriander leaves
Zest of 1/2 lime
Sea salt and black pepper
3tbsp fine polenta
FOR THE AVOCADO SALSA
1 large avocado, peeled, stoned and finely diced
2 ripe vine tomatoes, deseeded and finely chopped
1/2 red onion, finely chopped
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