I have always been of the belief that food brings people together. Never has it been more apparent to me than on Monday evening, when I was invited by the team at Lupin Foods (who recently became a sponsor of the project) to take part in a workshop held at May Street Larder with Executive Chef Scott Bridger and home economics students from Methodist Ladies’ College.
The 5,000 Meals project is an innovative community project designed to utilise food waste and help those in need. The project was founded in 2013 by a group of dedicated teachers and sees a collective of school students, home economics teachers, leading Western Australian chefs and apprentices come together to produce healthy, nutritious meals for Perth’s community in need, utilising surplus and donated fresh produce. I was instantly engaged by the concept and wished that I had had this type of opportunity afforded to me when I was studying home economics at school. It was clear from the students enthusiasm that the project was not only relevant but rewarding.
The students worked under Scott’s guidance to prepare Lupin Vegetable Patties (recipe below) and Apple, Rhubarb and Lupin Crumble which will become part of the 5,000 Meals project for 2016. Scott was enthusiastic, engaging and encouraging – it was immediately apparent that he takes great pleasure in sharing his skills and tips with the next generation of aspiring chefs.
With the workshop over and the knowledge passed on, the responsibility is now with the students to teach these recipes to other home economics students from participating schools next year as part of their contribution to the 5,000 Meals project.
So why is everybody talking lupins lately? Lupins have a protein content of 40 per cent and 35 per cent fibre, making the lupin flake an excellent source of nutrition and a perfect fit for the project. If you ask me, I think one of its best qualities is its ability to work effortlessly in both sweet and savoury dishes without compromising flavour or nutrition. Oh, and did I mention they’re gluten free because they’re part of the legume family – so a great addition to the diet for any Coeliacs. So you can have your lupin crumble and eat it too, so to speak.
So here’s the recipe for the Vegetable Lupin Patties the students were shown how to make for the 5,000 Meals project, a perfect dinner for fussy kids or even a great idea for vegetarian burgers if you wanted to try and add some extra veg into your weekly routine.
2 cups lupin flake
1 red onion, diced
½ sweet potato, grated
1 carrot, grated
½ zucchini, grated
2 cloves garlic
1 Tbs corn flour
180ml warm water
1½ Tbs tahini
1 tsp ground cumin
1 cup fresh mint, finely chopped
½ lemon, juice and zest
1 tsp honey
Salt and pepper to taste
- Combine all of the dry ingredients, vegetables and garlic in a bowl and mix well
- Combine the wet ingredients (warm water, honey and tahini) and
then add to the dry ingredients and vegetables and mix well, season with salt and pepper
- Let mixture stand for 15 – 30 minutes (30 minutes is preferable)
- With wet hands form the mixture into patties (of desired size)
- Let stand for five minutes
- Fry patties in oil until golden brown, ensuring oil is hot before frying
- Serve with tzatziki and fresh herbs
date with a plate. was a guest of Lupin Foods. All views expressed in this post are my own. You can read more about my policies in my disclosure statement.
*Recipe supplied by Lupin Foods