Well that should suit the little burgers

1 servings

Ingredients

Quantity Ingredient
1 Aubergine cut into six round slices
6 tablespoons Olive oil
4 tablespoons Vegetable oil
½ Onion; finely chopped
1 500 gram bag frozen peas
6 tablespoons Chopped fresh flatleaf parsley
600 millilitres Vegetable stock
2 tablespoons Double cream
50 grams Butter
110 grams American long grain rice
7 Cherry tomatoes; 3 quartered and 4
; halved
½ Vegetable stock cube
2 tablespoons Greek yoghurt
1 tablespoon Dry white wine
2 teaspoons Dijon mustard
250 grams Lamb mince
1 tablespoon Freshly chopped chervil
¼ Red chilli; deseeded, finely
; chopped
Worcestershire sauce
2 teaspoons Soy sauce
1 Egg
1 tablespoon Runny honey
Salt and pepper

Directions

Preheat oven to 110c/225f/Gas ¼.

1 Marinade the aubergine slices in 6 tbsps olive oil. In a saucepan heat 1 tbsp vegetable oil and cook the onion until softened.

2 Add the peas, 4 tbsps chopped flatleaf parsley, vegetable stock and double cream. Bring to the boil and cook for five minutes. Pour into a blender and blend until smooth. Reserving 75ml/5fl oz, return the rest to the pan, reheat and season.

3 In a small pan melt 25g/1oz butter and stir in the rice, season. Add the quartered tomatoes, stock cube and cover with boiling water.

4 Cook until the rice is soft, adding more water if necessary. Stir through 2 tbsp parsley. Butter two dariole moulds and fill with the rice. Put into a warming oven.

5 In a bowl mix the Greek yoghurt with the reserved pea soup, wine and Dijon mustard. Season and keep to one side.

6 In a bowl mix the mince with the chopped chervil, chilli, dash of Worcestershire sauce, soy and bind together with the egg, season. Form the mixture into four patties.

7 Heat 2 tbsp vegetable oil in a frying pan and cook the patties until brown and cooked through, keep warm. Heat a griddle pan with 1 tbsp vegetable oil and cook the aubergine slices until golden on both sides, season and keep warm.

8 Melt 25g/1oz butter in a frying pan and fry the tomato halves. Pour over the honey and cook for another minute.

9 Layer the patties and aubergines into two towers. Put on a plate and turn out the rice. Spoon the tomatoes on top of the rice. Drizzle the pea and yoghurt mix around the plate. Serve.

11 Place a quarter of the blueberries in the base of a sundae dish and top with the coffee cream mix. Sprinkle with a few blueberries and top with the Bailey's.

Converted by MC_Buster.

Per serving: 2488 Calories (kcal); 193g Total Fat; (68% calories from fat); 50g Protein; 148g Carbohydrate; 303mg Cholesterol; 5976mg Sodium Food Exchanges: 9 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 38 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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