Chick Pea Burgers

Original Recipe: https://www.blueapron.com/recipes/spiced-chickpea-burgers-with-vadouvan-sweet-potato-fries-lemon-yogurt-sauce

• 2 Whole Wheat Buns
• 1½ Cups Cooked Chickpeas
• ¼ Cup Plain Greek Yogurt
• 2 Cloves Garlic
• 1 Lemon
• 1 Persian Cucumber
• 1 Pound Sweet Potatoes
• 1 Yellow Onion
• 2 Tablespoons Chickpea Flour
• 1 Tablespoon Vadouvan Curry Powder 
• ¼ Cup Grated Parmesan Cheese

1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Thinly slice the cucumber. Cut the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. In a medium bowl, combine theyogurt, the juice of 2 lemon wedges and ¼ of the garlic paste; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

2Roast the sweet potatoes & chickpeas:

Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the vadouvan curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are slightly browned and tender and the chickpeas are slightly crispy. Transfer to a serving dish.

3Cook the aromatics:

While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add theremaining garlic paste, onion and remaining vadouvan curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.

4Form the patties:

While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and Parmesan cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Mix until thoroughly combined. When cool enough to handle, using your hands, divide the mixture in half; flatten into two 1-inch-thick patties

5Cook the patties:

While the sweet potatoes and chickpeas continue to roast, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties. Cook 3 to 4 minutes per side, or until browned and heated through. Remove from heat. Set aside in a warm place.

6Toast the buns & plate your dish:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 3 to 4 minutes, or until golden brown. Transfer to a clean work surface. Place the cooked patties on the toasted bun bottoms. Top each with the lemon yogurt sauce, cucumber and the bun tops. Garnish with the remaining lemon wedges. Serve with theroasted sweet potatoes and chickpeas on the side. Enjoy!

 Hot Mama Grade: B

Hot Mama Notes:  This recipe, as I find all blue apron recipes to be, is a lot of work.  It is good.  I don't know that it was GREAT.  I am not sure I would make it again.  Also, it is best when fresh on the first day...

Green Chicken Curry, Blue Apron

Original Recipe at: https://www.blueapron.com/recipes/green-curry-chicken-with-jasmine-rice-and-long-beans
Ingredients:

2 Chicken Breasts

1 Small Can Coconut Milk

1 Ounce Green Curry Paste

2 Cloves Garlic

1 Stalk Lemongrass

1 Bunch Cilantro

1 Lime

½ Cup Jasmine Rice

1 Bunch Chinese Long Beans 

Directions:

1. Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.

2. Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.

3. Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.

4. Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.

5. Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!

Hot Mama Notes:  This recipe was very good.  But, a bit laborious.  Not the quick and easy dinner meal that I favor, since I am always late and running behind.  Tasty.  I am not sure if I will make it again any time soon.  Maybe when I have more ... time!  I used fresh green beans in place of chinese long beans, since that is what they had available at the grocery store.

Hot Mama Grade: A