Unlike any other veggie burger, this Indian style version has big flavours both on the inside and the outside. The final result is a toasty wonder. The best bit is that you don’t even have to form the burgers into patties; just stuff and sandwich between buns and cook on a hot tawa.

What is an Indian tawa?

An Indian tawa is, for want of a better description, a flat-top griddle. It can be made from iron, steel or aluminium. This style of cookware has multiple uses in Indian cookery, from cooking flatbreads and dosa, to street-style specialities like Pau Bhaji, tawa pulao (rice), curries and this variety of Tawa Burger.

I personally have both cast iron and steel tawas and use them interchangeably depending on the dish I’m cooking. I prefer cast iron for dosas and steel for pau bhaji, burgers and rice.

Alternatives for a tawa

If you don’t have a tawa, you can use a non-stick frying pan instead. The ultimate goal is to create a golden, crispy exterior and a frying pan will do a similar job. I use a steel tawa here since the contact between the smooth metal and bun is close, thus producing a fantastic result.

Where to buy an Indian tawa

There are so many factors when it comes to choosing an Indian tawa that’s appropriate for your style of cooking. Here are some options you might find useful.

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

What kinds of beans are best for bean burgers?

I use a combination of black beans and borlotti beans in this veggie bean burger recipe. I like the bite of hearty black beans alongside the soft and creamy borlotti beans. This being said, you can use any beans you like or happen to have in the cupboard.

Pinto beans are a great substitute for borlotti beans, or you can use your favourite white beans like haricot beans, cannellini beans, butter beans, black eye beans or even chickpeas. The choice is yours. Either way, this recipe is a great source of plant-based protein.

How to make a vegan version of this veggie burger recipe

To make a vegan version of these vegetarian burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit). Easy!

Are these Spicy Bean Tawa Burgers gluten free?

I’ve used regular wheat flour buns in the recipe below. If you’d like to make a gluten-free veggie burger, choose a gluten-free bun. The rest of the recipe is free from gluten.

Can I go bunless?

Absolutely. The beany masala binds together very well so if you’d like to skip the bread entirely, you can go ahead and form the mixture into patties. Cook them on the tawa in the same way for an ultra-flavoursome vegetarian burger patty without the carbs bread adds.

How to shape veggie burger patties

While this recipe doesn’t require you to shape the bean mixture into traditional patties, this is an option if you’d like to serve your bean burgers without the bun.

1. Portion the mixture into 6 equal balls.
2. Wet your hands with a small amount of water and gently squeeze the ball together so it’s nice and compact.
3. Gently press the mixture between your palms to flatten.
4. If the edges crack a little, gently press around the edges to stick the mixture back together.
5. Place the formed burger patties on a tray lined with baking parchment to stop them sticking.
6. Chill the veggie burgers in the fridge for an hour to firm up.

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Can I freeze homemade veggie burgers?

You can freeze formed veggie burger patties. Simply follow the steps above for shaping, freeze the patties on a lined tray and once frozen, stack with sheets of baking parchment between each burger. Wrap well in cling film and freeze in a freezer-safe container.

2 tips for veggie burgers without egg

The sole purpose of egg in veggie burgers is for binding. Add one or more of the following to a burger and you have excellent binding without the need for egg in the patty.

1. Beans. These little pulses are already full of natural starch and fibre. All you need to do is roughly mash them up for a texture that holds together perfectly.
2. Potatoes. A small amount of mashed potato, or even better, some dried mashed potato powder/flakes will give veggie burgers excellent binding. The bonus of this is that potatoes have little flavour so won’t dramatically alter the flavour of your veggie burgers.

Which spices go into this Spicy Bean Tawa Burgers recipe?

The dry spices in this veggie bean burger recipe include: cumin seeds, coriander seeds, smoked paprika, dried garlic powder, chilli flakes, turmeric and dried oregano.

This is a veggie burger…

• Without soy
• Without mushrooms
• Easy to make
• No meat substitutes
• Easily veganized
• Without nuts
• No eggs

How to make these vegetarian burgers on the BBQ

These are a great vegetarian barbecue option for everyone to enjoy! Simply place your tawa on the grill directly above hot coals. The smoke will rise from the sides, giving the meatless burgers an utterly delicious flavour.

What to serve with veggie burgers

These Indian tawa burgers are fantastic as they are, but also pair well with all the usual burger favourites: fries or crisps or wedges, salad, chutneys, etc. Here are some of my favourite dishes to serve with these Spicy Bean Tawa Burgers.

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Other styles of Indian street food ‘burgers’

While strictly not traditional burgers, India has its’ fair share of burger-style dishes. Indeed, the typical street burger or sandwich features buns or sliced bread. Vada Pav (with spiced fried mashed potato balls), Samosa Pav, Kanda Bhaji Pav (with onion bhaji) and Masala Omelette.

Burger buns, known in India as ‘Ladi Pav’ form the basis of many non-burger or sandwich dishes. Popular examples of these include: Pav Bhaji, Keema Pav, Misal Pav and Usal.

The history of Pav in India

Historically, India’s native version of bread referred to flatbreads: roti, paratha, rotla, etc. With the arrival of Portuguese settlers in Goa came not only trade, but yeast. Soft Portuguese bread rolls, called ‘Pao’ were thus introduced to the Indian subcontinent. People embraced the delicious fluffiness of Pao and learnt the art of cooking with yeast. New dishes developed from this and over time, they became known locally as ‘Pav’, ‘Laadi Pav’ or ‘Pau’.

The British colonial rule in Hindustan (pre-partition) later brought the concept of bread loaves and sliced bread. Therefore, recipes using yeasted loaves and bread slices were also woven into the fabric of modern-day Indian cookery.

Spicy Bean Tawa Burgers recipe

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Spicy Bean Tawa Burgers

Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!

Course Lunch, Main Course, Snack

Cuisine Indian

Keyword beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• Tawa (iron or steel preferable or use a non-stick frying pan)

Ingredients

• 200 g cooked borlotti beans pinto beans also work well
• 200 g cooked black beans
• 150 g sweetcorn
• 1 carrot grated
• 1 small onion finely diced (about 2 tbsp)
• 1/2 pepper (capsicum) finely diced (about 2 tbsp)
• 1 tbsp butter or oil
• 1 tbsp chopped pickled jalapeños
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 tsp chilli flakes optional
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/4 tsp turmeric
• 2 tbsp mashed potato powder or 1 small cooked potato mashed
• 1/2 tsp salt or to taste

To build the burgers:

• 6 slices mozzarella cheese or Cheddar/vegan alternative
• 6 burger buns

To finish on the tawa:

• 2 tbsp butter
• 1 tsp oil
• 1 tsp chilli powder or paprika
• 1 tbsp chopped coriander
• Small pinch chaat masala per burger

Instructions

To make the filling:

• Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
• Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
• Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

To build the burgers:

• Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

To tawa-cook the burgers:

• Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
• Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.

Video

Notes

• The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
• For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
• To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
• Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
• If you don’t have a tawa, use a non-stick frying pan.
• If you don’t like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.

 

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If you like this, you’ll love my recipe for Sri Lankan-Style Potato Wedges

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If you’re after a sharing platter worthy of your Instagram grid, this is the salad for you. I use my Homemade Masala Paneer recipe to give the salad a central focus; it’s crispy, spicy and creamy all at once.

Watch the full recipe video: Crispy Paneer & Grilled Nectarine Salad

The nectarines offset the richness of the paneer and peppery greens like rocket and watercress provide a luscious bed for the salad to lay atop.

What is Masala Paneer?

Masala Paneer is a fresh, unripened cheese from India. It’s similar to farmer’s cheese, also known as Indian cottage cheese. The core ingredients of paneer are cow’s milk and a coagulant like lemon juice, vinegar, citric acid or sour curd (yoghurt).

Having said this, paneer is significantly different in texture and taste to the western concept of cottage cheese.

My simple recipe for Homemade Masala Paneer features a basic paneer combined with black pepper, ginger, cumin seeds, chilli flakes, fresh coriander and salt. It’s then pressed to form a block.

Cube it, slice it, scramble it or create something entirely new with it. I love to use this flavoursome paneer in Parathas. Feel free to experiment with seasonings to create your own special Masala Paneer.

This is such an excellent summer dish. For a festive feel at Christmas time, replace the nectarines with sliced figs. A year-round crowd pleaser!

How to serve this Crispy Paneer & Grilled Nectarine Salad

I like to do it in stages. I start with the leafy greens, then add apple slices, tomatoes, olives, red onions and grilled nectarines (glazed with honey). Next, I add the warm, panko-crusted Masala Paneer.

The final touches are boondi (crisp chickpea flour sprinkles) and tamarind dressing. Choose the largest platter you have and dig in immediately.

This Crispy Paneer & Grilled Nectarine Salad is great as a standalone dish. Or pair it with other Indian nibbles. I love to eat this with my favourite Indian barbecue dishes. For example, these Meatless Seekh Kebabs or Achaari Mushroom Kebabs are perfect partners.

My essentials for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Crispy Paneer & Nectarine Salad

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Crispy Paneer & Grilled Nectarine Salad

Crispy Paneer & Grilled Nectarine Salad is a fresh vegetarian meal or side. The baked Masala Paneer is amazing with juicy grilled nectarines, leafy greens and pearls of fried boondi.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine Indian

Keyword apples, barbecue, cheese, nectarine, paneer, salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 100 g mixed green salad leaves (pea shoots, watercress, rocket, etc)
• 40 g cherry or baby plum tomatoes (I used multi-coloured)
• 1 small red onion finely sliced
• 40 g mixed olives
• 1 Pink Lady apple
• 2 semi-ripe nectarines
• 1 tbsp honey or agave (warm)
• 2 tbsp boondi (friend chickpea flour pearls) I used shop bought (optional)
• 1/4 tsp chaat masala

For the crispy paneer:

• 200 g masala paneer (recipe linked below)
• 100g g panko breadcrumbs
• 100 g chickpea flour
• 3 tbsp vegan mayo or unsweetened yoghurt
• 80 ml water

For the tamarind & date dressing:

• 25 g tamarind and date chutney (recipe linked below)
• 20 ml extra-virgin olive oil

Instructions

For the coated paneer:

• Preheat the oven to 200ºC/400ºF.
• Stir together the chickpea flour (besan), salt, ground turmeric, vegan mayo (or plain yoghurt) and water. Whisk well to form a smooth batter.
• Cut the cold, pressed masala paneer into pieces. You can be as uneven and as rustic as you like with this. I like some cut into cubes, some in fingers and one large piece people can cut at the table. It makes for interesting eating.
• Place the panko breadcrumbs on a large plate. Dip the paneer into the wet mixture and then into the panko breadcrumbs. Be sure to coat the paneer evenly. If you like, you can repeat the wet mix and breadcrumb dip to create a thicker layer of breadcrumbs. Coat all the paneer in this way.
• Arrange the paneer on an oven-safe tray lined with baking parchment. Spray liberally with oil. Bake in the preheated oven for 18-20 minutes. Turn the paneer half way through cooking time and spray the reverse with oil. The paneer is ready when it's crispy and golden all over.

For the grilled nectarines:

• While the paneer is in the oven, halve the nectarines around the stone and twist to open. Remove the stones and brush them with warm honey or agave nectar.
• Flace the nectarine halves face down on a preheated griddle pan. Press them down gently to ensure good contact with the griddle pan bars. Cook over a moderate heat for 2-3 minutes. Don't move them around at this point.
• Turn the nectarine halves over and cook on the other side for a further 2 minutes. You can brush them with more agave or honey if you like.

For the dressing:

• Whisk together the tamarind and date chutney and olive oil. Add a splash of water if necessary.

To build the salad:

• Arrange your favourite mix of salad leaves on a large platter.
• Top with cherry tomatoes (some halved, some whole), red onion slices, olives, the warm grilled nectarines, crispy baked paneer (warm), slices of apple, boondi, tamarind dressing and a sprinkle of chaat masala.
• Take the platter to the table immediately and let everyone help themselves.

Video

Notes

• The masala paneer used in this recipe can be made up to 48 hours in advance. Store in the fridge until ready to breadcrumb and bake. I recommend breadcrumbing only up to 24 hours in advance. Bake the paneer just before serving.
• Shop-bought paneer can be used in a pinch. Be sure it’s a soft variety.
• Plain paneer can be used in lieu of masala paneer but of course, it won’t be as delicious. The joy of this salad is the contrast of spicy, sweet and tangy flavours.

Get my Homemade Masala Paneer Recipe

Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Check out this recipe

How to Make the Tamarind & Date Chutney I use in this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

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If you like this, you’ll love my recipe for my Palak Patta Chaat

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Juicy king oyster mushrooms make for a robust vegan meal with salad and naan. Marinate king oyster mushroom slices in spicy achaar masala marinade and then grill until almost meaty in texture.

How to serve Achaari Mushroom Kebabs

Serve in these delicious mushroom “steaks” in soft and fluffy grilled naan, along with salad and my trusty vegan mint mayo. It’s such a fresh, flavoursome and satisfying meal.

How to make a vegan kebab

I thought long and hard about what a dream vegan kebab might look like. I’m a huge fan of vegan “meat” replacements. I have dabbled in a few vegan kebab experiments with some lovely results. Seitan, tofu, tempeh and pea protein all work wonderfully if you want to give them a try.

Having said this, I also appreciate that many people don’t want to try and replicate the texture and flavour of meat in their cooking. Cue the Achaari Mushroom Kebab!

What is Achaar masala?

Achaar masala or Achar masala is a blend of spices used for pickling and preserving in Indian cusine. Lots of people make it at home in line with their family’s taste. It usually contains a blend of the following spices, ground to a powder:

• Chilli powder
• Fenugreek seeds
• Split mustard seeds
• Fennel seeds
• Black peppercorns
• Salt
• Oil

In this recipe, I opt for shop-bought Achaar masala for a speedy kebab recipe you can throw together at the end of a busy day.

Can I use any other mushrooms for these Achaari Mushroom Kebabs?

Certainly! Any large, meaty mushrooms will work well in this recipe. Portobello, large chestnut and oyster mushrooms are all perfect. If you can only get your hands on small button mushrooms, you can marinate them whole and cook as directed.

Can I cook the mushrooms any other way?

Sure, feel free to grill, barbecue or oven-cook the mushrooms according to the equipment you have at home. This is a very forgiving recipe!

Products I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Achaari Mushroom Kebabs recipe

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Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Course Main Course

Cuisine Indian

Keyword achaar masala, barbecue, grilled, mushrooms, vegan

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Sanjana

Equipment

• Griddle pan

Ingredients

For the mushrooms:

• 200 g king oyster mushrooms or any large mushrooms of your choice
• 100 g plain vegan yoghurt
• 1 tbsp achaar masala (I use the Jalpur branded one)
• 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
• 2 cloves garlic
• 1/2 tsp turmeric
• 1/2 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1 tsp salt
• 3 tbsp oil

For the vegan mint mayo:

• 3 tbsp your favourite vegan mayo
• 1 clove garlic, crushed
• 2 tbsp water
• 2 tsp lemon juice
• 1/2 tsp dried mint
• 1 tsp sugar
• 1/8 tsp salt

To serve:

• Flat-leaf parsley and mint
• Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
• Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
• Chilli sauce

Instructions

To prepare the mushrooms:

• Give your king oyster mushrooms a good wipe with a dry kitchen towel.
• Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.

To make the marinade:

• Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
• In a small saucepan, heat up the oil so that it's smoking hot.
• Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.

To marinate the mushrooms:

• Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.

To cook the mushrooms:

• Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.

To build the kebab:

• Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
• Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.

To make the vegan mint mayo:

• Mix together all the ingredients, cover and refrigerate until needed.

Video

Notes

• You can make the marinade up to 24 hours in advance. Ensure they’re tightly covered and kept in the fridge until needed.
• For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
• You can make this with any large, “meaty” mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

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Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

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Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

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Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

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The post Achaari Mushroom Kebabs appeared first on Sanjana.Feasts.

The ultimate vegan barbecue dish

This delicious Vegan Seekh Kebab recipe uses whole plant-based protein, no meat substitutes, tofu or other soy-based products. The wholesome texture comes from mashed chickpeas and starchy green bananas. Together, they pack plenty of protein and a blank canvas for all the classic Seekh Kebab masalas. Even meat eaters will love them!

Homemade Seekh Kebab Masala

I’ve included my recipe for homemade Seekh Kebab Masala below. It’s loaded with flavour. You can, of course, use shop-bought Seekh Kebab Masala but the freshness you get from homemade is extra special and not to difficult to make. Be sure to toast all the spices as directed first to help the spices release their natural aromas. The recipe makes enough masala for two batches of Seekh Kebabs so stow half away for another time.

Tips for making homemade Seekh Kebab Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
• Let the spices cool completely before you grind them.
• Store the homemade Seekh Kebab Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
• I always recommend making ground masala blends in small batches so you can use them at their best.

My Seekh Kebab-making essentials (contains affiliate links)

• A wet/dry grinder with a powerful motor is your best friend when it comes to grinding your own masalas. It’s an invaluable tool for this Seekh Kebab Masala. I have a Boss one which is years old but this Premier Xpress Mixer/Grinder is amazing.
• Indeed, if you’re looking for a one-stop quick fix that’s suitable for lots of things, try a coffee grinder like this Bosch Coffee Grinder. You’ll probably only want to use it for spices though.
• All the spices you need for these Seekh Kebabs can be found here.
• I have these flat metal seekhs. They ensure the mixture doesn’t slide off. If using round bamboo skewers, please make sure they’re quite thick. You can always make them smaller if you’re having a hard time.

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The Meatless Seekh Kebab

The ultimate vegan seekh kebab recipe using green bananas and chickpeas. Make them in the oven or cook over a barbecue for smoky, tandoori flavours. Serve with salad, naan and your favourite chutneys and dips.

Course Appetizer, Main Course

Cuisine Indian

Keyword barbecue, green banana, kebab, vegan

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.

Ingredients

• 3 small raw green bananas (matoke)
• 400g g tin chickpeas drained
• 2 tsp fresh ginger minced
• 1 1/2 tbsp seekh kebab masala (recipe below)
• 2 tbsp freshly-chopped coriander
• 1 medium-sized onion very finely chopped (about 100g)
• 75 g plain flour
• 75 g chickpea flour
• 2 tbsp oil
• 100 g vegan butter melted

For the Seekh Kebab masala:

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp carom seeds
• 2 bay leaves
• 6 dried red chillies
• 1 star anise
• 8 cloves
• 10 black peppercorns
• 3 tsp dried ginger powder
• 1 tsp dried mango powder
• 1/2 tsp ground allspice
• 2 tsp dried garlic powder
• 2 tbsp chickpea flour
• 1 1/2 tsp dried mint
• 2 tsp salt

Instructions

To make the Seekh Kebab Masala:

• Heat a dry pan over a medium-low heat. Add the whole spices first: The coriander seeds, cumin seeds, carom seeds, bay leaves, red chillies, star anise, cloves and black peppercorns. Sauté for 30 seconds.
• Next, add the dry spices: The dried ginger powder, amchur, allspice, garlic powder, chickpea flour, dried mint and salt. Sauté for 10-15 seconds and then remove from the heat. Allow to cool completely.
• Grind the masala in a high-powered blender or coffee grinder until fine. Pile into an airtight jar.

For the Vegan Seekh Kebabs:

• Pierce the green banana skins all over using a sharp knife. Steam the green bananas until tender, about 10 minutes. I use a steaming basket placed inside a pan filled with around 5cm water, along with a tight-fitting lid. Ensure the water doesn't touch the bananas. They are done when a fork pierces them easily.
• Carefully remove the bananas from the steamer and while they're still hot, remove the skins and mash well with the back of a fork. Don't give the bananas time to cool down or they will not mash properly.
• Place the chickpeas in a bowl and mash them well either using clean hands or a masher. A food processor can be used but be very careful not to over-mash them or you'll end up with hummus. The texture should be quite smooth but still a little stiff. It took me 10 minutes to work the chickpeas by hand.
• Add the mashed bananas, ginger, onions, coriander and 1 1/2 tablespoons of the Seekh Kebab Masala. Store the rest in a jar for another recipe. Again, begin to work the mixture with your hands to thoroughly incorporate all the ingredients, about 3-4 minutes. Using your hands gives you the advantage of getting a feel of the mixture, ready for when it's time to skewer the kebabs.
• Once mixed, add the oil, plain flour and chickpea flour. Knead to form a soft mixture, about 3 minutes. Cover and allow to rest for 30 minutes.
• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.
• After the mixture has had a chance to rest, hold the seekh (skewer) in one hand and moisten your hand with water and take a small handful of the mixture in your other hand. Begin to mould it around the skewer, ensuring the mixture is evenly distributed. If your seekh's are big, add another handful of the mixture and form longer kebabs. Leave a gap at the top so some of the skewer is exposed.
• The mixture should be evenly spread, neither too thick, nor too thin. Watch my video below to see how I do this. If the mixture feels very sticky, wet your hands and continue to form the kebabs. If the mixture feels too loose, you can add up to 50g more chickpea flour or plain flour. Extra flour may be required if your bananas are slightly over-ripe or have let in too much water whilst steaming. Onions also release moisture which can cause the mixture to become too slack.
• Taper the top and bottom of the now-formed kebabs so they adhere to the skewers correctly. Now moisten your hand once more and make an "o" shape with your thumb and forefinger. Begin to indent the kebab with the "o", from the bottom to the top to create a ridged pattern all the way up the kebabs.
• Rest the skewers over a baking tray, using the exposed part at the top of the seekh to sit on the edge of the baking tray. This will allow air to circulate around the kebabs so they cook evenly and don't get stuck to the tray.
• Bake in a preheated oven at 180°C/375°F for 20 minutes. Baste with melted vegan butter at the 10 minute mark so the kebabs don't dry out.
• Remove from the oven and baste with plenty of melted vegan butter.
• Optional: If cooking in the oven, place the seekhs over an open flame to char the outside for a delicious smoky flavour and colour. This makes ALL the difference.
• You can also grill on the barbecue. This gives them a lovely smokey flavour. Turn them often and baste with vegan butter as required.
• Serve with salad, naan and your favourite dips.

Video

Notes

• These Vegan Seekh Kebabs freeze well. Wrap leftovers well and freeze for up to 3 months. Reheat from frozen. Bake for 10 minutes at 180C/375F. Alternatively, cook from frozen on the barbecue.

Pin it for later! The Meatless Seekh Kebab

If you like this, you’ll love my recipe for Tandoori Hasselback Potatoes

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Nothing compares to a veggie burger packed with a delicious combo of spices, herbs and quality extras.

I have a few dozen personal burger laws. For me, there must be pickles, if not, the burger is incomplete. The sauce has to be relish, mustard or something else loaded with flavour. Salsa is fine. No mayo, although sour cream with chives is epic. Cheese is mandatory. Extra cheese is better. Lettuce or baby spinach offer a welcome crunch factor and thinly-sliced onions make the whole thing a dream come true.

Another thing I’m absolutely nuts about is a crunchy crust on the outside of the burger patty. Breadcrumbs, crushed nachos, herby semolina, I’ll take anything. But I’ve got something better for you today, my loves; something so stupidly delicious you’ll wonder where it’s been all your life.

Three words; cassava crisp crust. Did you just feel my heart skip a beat?

Cassava crisps are a staple snack in our house and the fresh kind cannot be beaten. Paper-thin slices of cassava deep fried until crisp, doused with fresh lemon juice, salt and chilli powder transports me back to Mombasa where roadside hawkers sell them by the bag full. They stand over vats of hot oil lit over gas stoves all day, chipping the cassava directly into the oil from above. There’s something so beautiful about watching their skilled hands carry out their craft while the smell of butane, fried starch and sea water lingers in the air. For me, a road trip isn’t the same without a bag of crunchy cassava crisps and a frosty bottle of Stoney Tangawezi (ginger beer).

Rarely do we make fresh cassava crisps at home, they’re a once in a while treat. These days you can buy them from most big supermarkets. For this recipe, the shop-bought kind are an ideal time-saver.

Mshenye is a very traditional side in East Africa. A carbohydrate, protein and starch-rich combination people rely on. It consists of mashed sweet potatoes, kidney beans and maize. Very few spices are added because it’s usually served with rich, flavoursome stews. I’ve taken the delightful combo of classic Mshenye ingredients and added fresh and flavoursome herbs and spices for a knockout take on the traditional dish. The Mshenye is shaped into burgers and coated in crushed chilli and lemon cassava crisps. They’re then baked in the oven until they’re golden on the outside and still soft on the inside. Pure veggie burger perfection.

My Dad’s Masala Chips are famous in our family; Our midnight feast of choice. He throws them together at lightning speed, making it difficult to get a glimpse into what he actually puts in the sauce. When I first asked him for his recipe he sent me a list of about 10 different ingredients, all jumbled up with no measurements. This is what I like to call a ‘dad recipe’. It’s also probably why his masala chips are so goddamn delicious. Well, this is a monumental moment, guys. He made it while mum recorded the recipe – dream team!

We finally have a real recipe with his measurements so you can get your masala chips fix at home.
Enjoy them with these ultimate veggie burgers.

Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips
Makes 6 big burgers or 8 smaller ones and enough chips to feed 6

Ingredients

For the burger patties:

1kg whole sweet potatoes, skin on and baked until soft
250g kidney beans, cooked
250g sweetcorn
2 spring onions, chopped finely
2 chillies, chopped finely
1 tsp paprika
2 tsp ground cumin
1 tsp ground cinnamon
Juice ½ lemon
1 vegetable stock cube, crumbled
3 tsp salt
3 tbsp instant mashed potato powder
Chopped coriander
100g crushed cassava crisps or potato crisps

To assemble the burgers:

6 burger buns, sliced in half
Salad greens
Sliced pickles
Red onion, thinly sliced
Mozzarella or Cheddar cheese slices (or both)
Sour cream with chives
Sliced tomatoes

For my Dad’s Masala Chips:

1.2kg waxy potatoes, such as King Edward
2L sunflower oil, for deep frying
400g passata
1 tbsp tamarind paste
1 tsp asafoetida
1 clove garlic, crushed
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
3 tsp sugar
1 tsp salt
Chopped coriander, to garnish

Method

1. Slice the sweet potatoes in half and scoop out the flesh. Place all the ingredients for the burger patties (except the cassava crisps) in a large saucepan and use a potato masher to mash them together. Cook on a low heat, mixing often until it comes together and starts to hold its’ shape. Set aside to cool.

2. Cut the potatoes for the chips into fry-sized pieces. Place them into a pan of cold water and refrigerate.

3. To make the sauce for the masala chips, heat a teaspoon of oil in a pan. Add the crushed garlic and asafoetida. Sauté for a moment and then add the rest of the ingredients. Simmer on a low heat for 30 minutes until reduced by half. Set aside to cool.

4. Pre-heat the oven to 200C.

5. The burger patty mixture is cool enough to handle, divide it into six large burgers or 8 smaller ones. Use your hands to shape them into patties before rolling into the crushed cassava chips. Place the burgers on a flat baking tray. Bake in the oven for 30 minutes, placing cheese slices over the top at the 25 minute mark, and returning to the oven to melt. You could also cook them on the barbecue.

6. In a deep pan, heat the sunflower oil to 180C. Deep fry the chips until golden all over. Drain on a plate lined with kitchen paper. Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break them. Transfer to a serving bowl and garnish with chopped coriander.

7. Toast the burger buns on a griddle.

8. Load up the burgers with sour cream, the cheese-topped Kenyan-style burger patties, salad leaves, sliced onions, tomatoes, pickles and whatever else your heart desires. Serve with masala chips.

Love Sanjana

Click on the image above to Pin it for later!

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I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my dad would call me from work at 6.30pm to ask me to quickly make his favourite kachumbar before he arrived home in time for one of mum’s gorgeous home-cooked dinners. It was always a pleasure and allowed me to perfect the recipe – one which now has a very special place in my heart.

Even though kachumbar means ‘cucumber’ but I often make it without. I often just crave the simplicity of juicy tomatoes, red onions and mixed spices. For this recipe, I’ve added grated carrots, cucumbers and spring onions to create a kachumbar-inspired slaw to offer a delicious crunch to these tofu sliders.

Masala wedges are a staple at home and are usually made with either sweet potatoes or cassava – a tribute to our East African roots. Here, I’ve made them with Maris Pipers because that’s what I had in the kitchen but you can use any floury potatoes you like. Toss them in oil, salt and your favourite garam masala, and then leave them to do their thing in the oven whilst you get on with the rest of the recipe.

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw and Masala Wedges

Ingredients

6 slider buns
Mixed green salad

For the tofu:
600g firm tofu, pressed and cut into steaks
1 tbsp concentrated tamarind paste (I use shop-bought – life’s too short!)
1 tbsp dark soy sauce
6 tbsp brown sugar
75ml water
1 tsp grated ginger
½ tsp ground fennel seeds

For the kachumbar slaw:
2 large carrots, grated
¼ small cucumber, seeds removed and grated
1 large red onion, diced finely
2 tomatoes, seeds removed and diced finely
3 spring onions, sliced finely
Juice of 1 lime
1 tbsp groundnut oil
½ tsp toasted cumin, ground
¼ tsp chilli powder
1 tsp sugar
1/2 tsp salt
2 tsp sesame seeds

For the masala wedges:
4 large potatoes, scrubbed clean
1 tbsp oil
2 tsp garam masala
½ tsp salt

Method

First, cut the potatoes into small wedges and toss with oil, garam masala and salt. Bake at 200C for 40 minutes or until golden and cooked through.

Next, make the slaw by combining together all the ingredients and mixing well. Allow to chill in the fridge until you’re ready to serve the sliders.

Now, make the tamarind glaze by mixing together the tamarind paste, soy sauce, brown sugar, ginger and water. Bring to the boil and allow to reduce by half. Add the ground fennel and set aside.

Grill the tofu on both sides until a crisp skin forms on the outside. This will take about 10 minutes each side in a domestic oven – less on a barbecue. Remove from the oven and brush the glaze all over the tofu steaks. Return to the grill until just bubbling.

Slice the buns in half and toast. Build the sliders with the glazed tofu, chilled slaw and your favourite hot sauce. Serve with the masala wedges and a cold beer.

Love Sanjana

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A lot has happened since our Mughlai banquet. Mainly the week (yes entire week) I lost my appetite.

Fast-forward six hours and I’ve forgotten all about the man in black and a comforting brunch. I was sick – so sick I lost my appetite for a week. Don’t get me wrong, I still ate (mostly fruit) and FYI, I hardly like fruit. There was a distinct lack of paneer, cake and chocolate. My world had indeed turned upside-down.

Now perpetrators listen up; rubbing your kebab bites with red food colouring does not make it tandoori, I don’t care how much of a cash saving you make hustling people.

(serves 4-6)

Ingredients

150g fried tofu, cubed into 1 ½ inch pieces
150g cassava, peeled, cubed into 1 ½ inch pieces and boiled
100g baby button mushrooms, wiped clean

6 black peppercorns
2 dried Kashmiri chillies
2 tsp cornmeal
1 inch cassia bark
1 ½ tsp cumin seeds
1 star anise
4 cloves
Seeds of 4 cardamom pods
5 tbsp concentrated tomato puree
3 cloves garlic, crushed
2 tsp ginger, minced
2 tbsp dark brown sugar/muscovado sugar
Juice of 2 lemons
2-3 tsp salt or to taste

Method

1. To make the paste: Combine the coriander seeds, peppercorns, Kashmiri chillies, cassia bark, cumin seeds, star anise, cloves, cardamom seeds and cornmeal in a dry frying pan/skillet.  
2. Gently toast the spices on a low heat, moving around constantly until aromatic (3-5 minutes). Don’t let the spices catch and scorch. 

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First, come with me on a strawberry picking adventure…

Chilled soups: They linger like loiterers, typed upon dog-eared menus in questionable restaurants.

Surely this cannot be true?

When I first saw a similar recipe in Kurma Dasa’s Great Vegetarian Dishes, I thought to myself, ‘how is a chilled soup any different to umm… Fruit juice?!’ I hear echoes of you asking me the same question.

So, this distinction is imperative to our exploration of chilled fruit soups- which, by the way, are refreshing and delicious. It’s not that I’m biased or anything. Our fruit soup is sweet, but not fruit juice sweet, smoothie sweet or even preserve sweet. That would be sacrilege. It is slightly sweet, made silky smooth with cornflour, and finished on a slightly savoury note with a pat of creamy salted butter whisked in for a quick gloss. Not a drop of juice in sight.

Still not convinced? Try it yourself and find out. Do it for me, poor Sanjana who went strawberry picking in the sweltering heat to provide you with a Chilled Sunshine Berry Soup to quench your parched tongues. I love guilt-tripping for all good reasons.

Mouth watering yet?

Also, while technically this isn’t a barbecued dish (why would it be?) it is the perfect starter or light dessert to any Summer BBQ. FYI, I love loopholes like I love guilt-tripping.

Chilled Sunshine Berry Soup
(serves 4-6)

Ingredients

1kg mixed berries (I used 500g strawberries, 250g pitted cherries and 250g blackberries)- reserve a handful of each kind of berry to serve
75g granulated sugar
2 tbsp cornflour
1 litre cold water
50g butter

Method

1. Place the berries in a large pan, reserving a handful of each kind of berry to serve.

2. Add the sugar and cook on a medium heat, stirring constantly. Press the berries with the back of a wooden spoon to crush them slightly. It will take around 15-20 minutes for them to cook thoroughly.

3. Place a sieve over a large pan and strain the berry mixture through it, pressing through as much pulp as possible.

4. Mix the cornflour with the cold water and add it to the strained berry mixture.

5. Place back on the heat and whisk until slightly thickened. Whisk in 50g of butter until melted.

6. Allow to cool to room temperature and refrigerate until chilled and ready to serve.

7. Serve in a deep bowl, adding the reserved berries for some texture and that feeling of virtuousness when you eat fruit and truly enjoy it…

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The third recipe in the KO Rasoi Summer BBQ Season 2010 is a blinder. Full of fresh flavours and totally unique.

I love kofta. Some of you may already know this, having seen my recipes for Melt in the Mouth Paneer Kofta and Springtime Kofta. Some of you are yet to bear witness to my kofta obsession. This recipe combines khoya (milk solids), spinach and tarragon to create little bites of heaven to top this summery vegetable medley. Harmonious indeed.

While technically this is not an entirely barbecued dish, some elements have been slightly charred on the barbecue to bring out their delicate sweetness. I barbecued some parboiled asparagus and courgette strips and added them to sweet Summer peas, then coated them in a dressing of extra virgin olive oil, lemon juice, zest and aromatic garlic. Everything was topped off with deep fried crispy tarragon leaves. Perfect.

Tarragon has a heady anise-like flavour which pairs wonderfully with the rich, creamy khoya and fresh vegetables. Although, it is also important to remember not to add too much as it may overpower the dish. Deep frying the tarragon makes its flavour much more subtle and adds a delicate crispiness to the vegetable medley and finishes off the dish flawlessly.

This dish is an entirely new creation for the BBQ series and I really hope you like it. Bon appétit!

Tarragon Laced Khoya Kofta and Vegetable Medley
(Serves 4)

For the Kofta

1 ¼ cups khoya/mawa (milk solids), grated
1 cup plain flour
1 tbsp green banana powder (I used this for binding but you could also use potato powder)
2 hot green chillies, minced (or to taste)
¼ cup spinach, wilted, squeezed of water and chopped
¼ tsp baking powder
2 tsp tarragon, chopped
1 tsp white pepper
3 tbsp hot water (to bind into a non-sticky dough-like mixture)

Sunflower oil to deep fry

For the Vegetable Medley

3 courgettes, cut into strips with a vegetable peeler then griddled or barbecued
2 cups fresh peas, inner membranes removed and blanched
12 asparagus spears, blanched then griddled or barbecued

For the Lemon Dressing

¼ cup extra virgin olive oil
Zest of 2 lemons and juice of 1
1 clove garlic, minced
A pinch of salt and sugar

½ cup deep fried tarragon to garnish

Method

1. Bind all of the ingredients for the kofta and roll them into 1 inch balls.

2. Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.

3. Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.

4. Just before serving add the reheated koftas (I reheated mine on the barbecue to get those cute little grill marks- you could use an oven or grill if you wish) and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.

One final note… Happy 100th post KO Rasoi. I can’t wait to see you grow and grow in the coming years!

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Back for more already, huh?

During this series, I want to show you that vegetarian barbecues don’t just have to be about veggie sausages and tired-looking veggie burgers. If they were then the barbecue world would be a really, really sad place. Well, for me anyway. Whenever I’m asked to attend barbecues I pray and pray that I won’t be sitting in a corner eating some store-bought meat-free burger. Yawn. To my dismay, unless I bring my own food this is usually the case at such affairs. Is some decent barbecue nosh really too much to ask our carnivorous chums for?

Allow me to demonstrate: These burgers are made from green bananas, chickpeas and a load of fresh flavours, and boring they ain’t.

No, no, no; the green bananas don’t impart any particularly banana-ish flavour. They have a deliciously rich texture akin to probably the richest, creamiest, firmest sweet potato your taste buds have ever encountered. The taste however, is only slightly sweet and absorbent of any flavours you fancy adding. Why Sanjana, they sound perfect for making burgers!

And indeed, they are.

Green bananas are abundant in a cuisine very close to my heart, East African. This type of cooking shows us that the most impossible of impossible flavour combinations can work as harmonious culinary fusions; with regards to this recipe, the unlikely combination is earthy yet fresh. Each flavour and texture is balanced by a contrasting counterpart.

Binary opposites, anyone?

Yes. Let’s!

*Soft, sweet and earthy green bananas > Heaps of fresh coriander and lemon

*Nutty chickpeas and sesame seeds > Fruity olive oil

*Warming chillies and garlic > Cooling, moisture-adding sour cream

*Smooth, yielding green banana burgers > Encased in a toasted, crisp semolina coating

*Smooth, yielding green banana burgers which are encased in a toasted, crisp semolina coating > All inside a soft burger bun with refreshing spinach leaves, lettuce and tomatoes. Oh and not forgetting that essential slice of rich, tangy cheddar cheese.

Could this sound any more like an M&S advert?

Probably.

Shall we press on?

Matoki (Green Banana) Burgers
(makes approximately ten 3-inch X 1/2-inch burgers)

Ingredients

For the Burgers

10 small green bananas, boiled with the skins on (but pierced) until tender
1 240g tin white chickpeas, drained and washed (Kabuli channa)
1 large onion, minced
1 large clove garlic, minced
4 green chillies (or to taste), minced
1 tbsp extra virgin olive oil
3 tsp sesame seeds
Juice and zest of one lemon
1/3 cup coriander, chopped finely
4 tbsp sour cream (or plain yogurt)
1 tsp white pepper
Salt to taste

For the Burger Coating

Coarse semolina to coat both surfaces and sides of each burger

To serve

Burger buns and burger toppings like baby spinach, lettuce, tomatoes, cheese, onions, peppers, plain yogurt, etc. Be creative. Go wild.

Method

1. In a small pan, heat the olive oil and gently sauté the onion, garlic, chillies and sesame seeds until aromatic. Don’t let it brown. Set aside.

2. Mash together the peeled green bananas and chickpeas. You could use a food processor but be sure to pulse it briefly because we want some texture in there. Overmixing could also make the mixture too moist.

3. Add in all of the other ingredients for the burgers including the sautéd onions, garlic, sesame seeds and chillies and combine thoroughly.

4. Using your hands, mould the mixture into burger shapes avoiding any cracks. I moulded mine into 3 inches wide by scant 1 inch thick. Lightly coat each burger in semolina and set aside.

5. Once all of the mixture is used up, place on a baking tray lined with cling film and cover with more cling film. Refrigerate until you’re ready to barbecue them. This will give them time to firm up. At this point you could also pack them into the freezer for future use.

6. When you’re ready, grill the burgers on both sides until golden. Note: You can also oven-bake these, or cook them in a domestic grill.

7. Serve with all the trimmings!

Next time you’re invited to a friend’s BBQ and are expecting veggie sausages… Bring your own Matoki Burgers. Even the meat eaters will pinch some!

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