using my bag of masa lista flour. I was enthused about it by making this tamale burgers from The Best Veggie Burgers in the World. I borrowed the book from the library and really enjoyed browsing. Some recipes I wanted immediately and other were a bit too much TVP for me. The tamale burgers were fantastic, especially with cutting some corners.
Pentridge Craft and Produce Market. I liked the mole so much that I purchased a jar, despite it having some peanuts in it. (Due to Sylvia's peanut allergy, we don't eat a lot of products with peanut butter in them. Not that she would touch this sauce with a barge pole!)
I had hoped it was a bad weekend. Alas, it seems the market has closed. Their website is down and on another site it says it has closed. I really liked the concept of a market in the grand old jail building. They did well in letterboxing about it but there was no signage and I found it hard to find. I suspect part of their problem was that there is strong competition from the nearby Coburg Farmers Market. I'm sorry I didn't see it in busier times and sorry it has closed.
sourdough flatbreads but made them quite small to use instead of burgers buns. The idea was inspired by a recipe in the cookbook. This must the easiest way to make "burger buns". (If you have sourdough starter in your fridge.) The "burger" had a tamale burger, relish, tomato, tofu bacon and avocado. (Top picture) So delicious.
I am sending these burgers to Slightly Indulgent Tuesdays, a blog event at Simply Sugar and Gluten Free. I am also sending them to Simona at Bricole for My Legume Love Affair (#66), the monthly event celebrating beans and lentils and legumes, overseen by Lisa of Lisa's Kitchen and founded by Susan of The Well Seasoned Cook.
Previously on Green Gourmet Giraffe:
One year ago: NCR Snow Snow Snow and Edinburgh Botanics
Two years ago: Microwave porridge, rants and raves
Three years ago: Tacos with hominy chilli
Four years ago: Christening Cake
Five years ago: Corn pancakes and salsa
Six years ago: Fennel vs the Triffids
Tamale Burgers with Mole Sauce
Lightly adapted from The Best Veggie Burgers in the World by Joni Marie Newman
1 cup mole sauce
3 cups masa harina (I used masa lista)
1/2 cup water
400g tin of borlotti beans (or black beans or pinto beans), rinsed and drained
1 tsp cumin
1 tsp oregano
few pinches of salt
oil, for frying
Mix all ingredients together to make a dough - it will look quite dry but should come together with some light kneading. Shape into patties. (The mixture is quite easy to handle and holds together brilliantly.) Fry in about 2-3 tbsp of oil on a heavy based non stick frypan until dark brown (mine were a little charred but I love them that way). Eat hot or cold.
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