It's hard to believe this was made using a broken up @vivavivera burger. Sounds appetising when I put it like that, right?
I’m trying to make the most of what I have in my cupboard, fridge and freezer at the mo, instead of going out to the shops to spend more money on the exact ingredients the recipe calls for. So this fella is lacking in various flavours which make up, what I understand to be, a more authentic Larb.
But here we have a very quick, improvised Larb, served with spinach and a speedy carrot pickle which you can find the recipe for in the recipe section, probably where you found this....
INGREDIENTS (for 2 people)
2 tbsp basmati rice
2 large spring onions
1/2 red onion (traditionally you’d use shallots)
2 burgers broken up into small pieces
A handful of mushrooms, diced (small)
3-4 cloves garlic, minced
(1 tsp lemongrass if you have it)
20g coriander, roughly chopped
20g mint, roughly chopped
Juice of 1 lime
1 tbsp (vegan) fish sauce
Toasted chilli oil
🍋 In a dry pan toast your rice, you don’t need any oil for this
🍋 Once it’s browned and fragrant, chuck into a blender and blend into a coarse powder. Set to one side
🍋 Heat a frying pan or wok with a healthy glug of veg oil on a medium high heat
🍋 Chuck in your red onion and fry for 1 minute
🍋 Add in the burger pieces, mushroom, sugar, lime and fish sauce and cook until everything starts to brown
🍋 While that fries, grate your carrots for the pickle and get that doneee
🍋 Come back to your pan with the mushrooms etc. and add in the toasted rice, spring onions, mint and coriander and fry for a 30 seconds
🍋 You’re finished!! Everything should be nice and fragrant and the herbs should have wilted a little
🍋 Serve with fresh greens or sticky coconut rice, your easy pickle and a giddy drizzle of toasted chilli oil (and maybe mayo if you're a mayo FIEND like me...this is in NO way a traditional condiment to have with Larb but mayo is life)
🍋 Place onto table next to housemate and let the food envy commence
Dinner in under 20 mins. YES PLS.