Hotdogs here with a great vegetable packed sausage sandwiched in a classic bun topped with an amazing homemade tangy sweetcorn relish and of course add on the traditional mustard and ketchup.
I usually connect hotdogs with the summer time, something quick and easy to put together without getting too warm in the kitchen, however with the NFL super bowl not long ago got me really wanting this American classic.
I’ve personally never had the taste for a chunky soy version, I much rather have a vegetable loaded one, in this particular case I’ve also mixed in some cooked quinoa for that little extra protein.
Hope you all enjoy it as much as we did.
10 mins
40 mins
6 – Hot Dogs
12 – minis
Ingredients
1 Tbsp Oil
1/4 Tsp Asafoetida Powder
1 Tsp Ginger Paste
1 Green Chilli (opt)
1 Medium Carrot
1/4 (200g) Cabbage
1/2 Large Pepper
1 Medium Sweet Potato
30g Spinach
30g Quinoa
2 Tsp Cumin/Coriander Powder
1/4 Tsp Turmeric Powder
1 Tsp Ground Paprika
1 Tsp Himalayan Salt
Method
- Wash and cook the quinoa with water.
- Wash and cook the sweet potato, I chose to boil it but you can easily bake it too.
- Peel and grate the carrots, cutting off top and tail.
- Finely chop the cabbage, pepper, spinach leaves and green chilli.
- In a wide pan heat the oil over a medium heat.
- Add in the asafoetida once the oil is hot.
- Add and sauté the ginger and chilli (omit for kids).
- Once the ginger starts to brown add in the carrots, cabbage, peppers and spinach.
- Add to this the cumin and coriander powder, paprika and turmeric and mix well.
- Cook until the vegetable are tender and have reduce by a third in size.
- Once the sweet potato is cooked remove the skin and mash.
- Add the mashed sweet potato, cooked quinoa and salt.
- Mix well and cook for a further 5 mins.
- Set aside and cool.
- Preheat the oven at 200C and line a baking tray and spray with a little oil to coat.
- Taking a little oil in your hands (so the mixture doesn’t stick to you), make 6 equal portions.
- Take one portion at a time and roll between your hand into a sausage, slightly smaller in length to the bun.
- Place them on the baking tray and spray a little more oil on top and bake for 10-15 mins, turn and bake again for another 10 mins.
If you’re making hotdogs, place these into the buns and add on your favourite toppings, I’ve used my sweetcorn relish and a drizzle of mustard and ketchup.
