Vegetarian dishes for everyone

Here are a few dishes that I shared on the Marian Finucane Show this weekend. It’s always great to talk to Marian and she has a real passion for food. These recipes are vegetarian but not just for vegetarians! These are definitely dishes that everyone should try and I promise you will love them. First up is a gorgeous dish using spicy potato. Enjoy!



This is a quick and easy vegetarian meal that uses up leftover cooked potatoes, whether they are mashed or whole. The end result is completely delicious. Serve them as a main course with some shop bought chapattis, a cherry tomato salad and a refreshing cucumber raita. They would also make a great side dish or snack.

• sunflower oil, for frying
• 1 onion, finely chopped
• 2.5cm (1in) piece root ginger, peeled and grated
• 1 long green chilli, seeded and finely chopped
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 450g (1lb) leftover cooked, peeled potatoes
• 400g (14oz) can chickpeas, rinsed and drained
• 2 tbsp desiccated coconut
• 2 tbsp plain flour, plus extra for dusting
• juice of ½ lemon
• sea salt and freshly ground black pepper
• chapattis, to serve
• cucumber raita, to serve
• cherry tomato salad, to serve


Heat 1 tablespoon of oil in a frying pan over a medium heat and fry the onion for a few minutes, until softened. Add the ginger and chilli and cook for 1 minute. Stir in the garam masala, cumin and
turmeric and cook for another minute or so. If the potatoes are already mashed, just put them into a large bowl.
If they are whole, roughly chop them. Roughly chop the chickpeas and add to the potatoes. Remove the onion mixture from the heat and beat into the potato and chickpea mixture.
Add the coconut, flour, lemon juice and seasoning to the potato mixture and stir well to combine. Divide the mixture into 20 balls, lightly dust in a little more flour and then shape into small patties.
Wipe out the frying pan and heat with a couple of tablespoons of oil. Cook the patties in batches for 6–8 minutes, until crisp and lightly golden, turning once. Serve hot with the chapattis, cucumber raita and a cherry tomato salad.

Roasted Mediterranean vegetables with couscous and feta

This dish is delicious hot or cold. Try using any combination of Mediterranean vegetables you fancy. However, it’s important that the vegetables are not too crowded in the roasting tin, otherwise they’ll stew rather than roast. If in doubt, use two smaller tins and swap the shelves in the oven halfway through roasting to ensure they cook evenly.

• 2 red peppers, halved, deseeded and cut into 2.5cm (1in) squares
• 2 yellow peppers, halved, deseeded and cut into 2.5cm (1in) squares
• 2 large courgettes, cut into 2.5cm (1in) pieces
• 1 large aubergine, cut into 2.5cm (1in) pieces
• 1 large red onion, cut into 2.5cm (1in) pieces
• 6 tbsp extra virgin olive oil handful of fresh basil leaves
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 225g (8oz) couscous
• juice of ½ lemon
• 225ml (8fl oz) vegetable stock (page 437)
• 175g (6oz) feta cheese, cut into small cubes
• good handful of good-quality pitted black olives
• 2 tbsp chopped fresh flat-leaf parsley
• sea salt and freshly ground black pepper

1: Preheat the oven to 230°C (450°F/gas mark 8).
2: Heat a large roasting tin in the oven. Place the red and yellow peppers, courgettes, aubergine and onion in a large bowl and drizzle over 3 tablespoons of the oil, tossing to coat the vegetables evenly, then tip into the heated roasting tin.
Season generously and roast for about 40 minutes, until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly. About 10 minutes before the vegetables are ready, quickly chop up the basil and scatter it over the vegetables with the chilli and garlic, tossing to combine, then return to the oven to finish cooking.
3:  Five minutes before the end of the vegetables’ cooking time, place the couscous in a large pan and drizzle over the remaining 3 tablespoons of the olive oil with the lemon juice, stirring gently to combine. Bring the vegetable stock to the boil, then pour it over the couscous in a bowl. Stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste and reheat gently, stirring continuously with a fork, then fold in the roasted vegetables, feta, olives and parsley. Serve warm or cold on plates.


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