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Meatless Monday: Veggie Burger


Here’s something I made from scratch – burger patties and the burger buns! If I can do it, so can you. The burger buns recipe is actually French Bread Rolls to Die For found on I will continue experimenting with the bread but the patties are good on their own, so if you have no bread, just eat them alone anyway.

The recipe below is for 6 burger patties and is an original.


Veggie Burger

Serves 6. Prep time: 20 minutes. Cooking time: 30 minutes.

2 cups water

1/2 cup dried lentils

1 tablespoon olive oil

1 cup diced canned tomatoes (I used Fire Roasted but you can use any kind)

2 cups beans (I used chickpeas but you can use pinto or anything else)

1 cup corn kernels

1 cup shredded cheddar (I used Cheddar Jack)

1 cup breadcrumbs (I used Panko because it’s so crunchy)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground tumeric (Optional)

2 large eggs (beaten)



1. Boil lentils in water for about 15 to 20 minutes until tender. Drain and mash.

2. In a large mixing bowl add all the ingredients (tomatoes, beans, lentils, corn, cheese, spices, egg, breadcrumbs except olive oil) and mix till thoroughly combined. Best to use hands and feel free to squish everything. Quite fun! LALAALA…

3. Divide the mixture into 6 patties.

4. Fry the patties in olive oil over medium-high heat. Try not to crowd the pan. Cook 3 – 5 minutes on each side until brown.

5. Serve on its own or in a burger bun!

YUM! I popped the 2 leftover patties into a toaster oven for lunch the next day and it was soooo good with extra spicy sambal!


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Meatless Monday: Easy Rustic Corn Cakes


I love the taste of meat so much and I crave junk food all the time. I miss chicken nuggets, I miss bacon, I miss deep fried chicken wings and the bad stuff. I would care less about them being unhealthy (broiled chicken breasts are not my thing ever) if they weren’t made of animal. Sometimes I do think that someday I might just cave in and give in to my meat cravings. For now, food like these thai-style corn cakes fill the void and hits the spot. I swear it’s just the grease and texture I miss – what is chicken nuggets made of anyway (okay, let’s not go there… yith!).

This recipe is something I modified from what I observed from my father’s sister, Auntie Mary. I can’t remember what she was battering but the essence of the method can be applied to anything you want to deep-fry. I was so impressed with how she whipped it all up in a matter of minutes that I secretly vowed to be the kind of hostess who has a fully stocked pantry where I can easily pick ingredients and whip up a snack or meal for surprise guests.

If I can do it, so can you!


Easy Rustic Corn Cakes

Serves 4. Prep Time: 5 minutes. Cooking time: 15 minutes.

450g whole corn kernels

1 cup all-purpose flour

1/2 tablespoon salt

1 teaspoon pepper

1 teaspoon dried basil

1 tablespoon curry powder

1 large egg

Cooking oil


1. Heat your deep fryer or frying pan with enough cooking oil for deep frying – the amount of oil obviously depends on the type or size of vessel you’re using.

2. Mix flour, egg, salt, pepper, basil, curry powder and corn kernels together in a large mixing bowl. Be sure to mix, flip, turn, fold – do whatever you need to mix it up real well.

3. Once oil is hot, scoop a tablespoonful of the corn mixture and drop it gently into the vat of hot oil. You can and should do several simultaneously if there’s enough space in your cooking vessel.

4. Turn over the corn cake when it starts to turn light brown.

5. Remove each corn cake quickly and allow to cool/drain on a paper towel-lined plate.

6. Repeat until all the mixture is used up.

7. Serve with sweet Thai chili sauce, ketchup or salsa! TAH DAH!

There is enough in this recipe for 4 people as a side dish or snack (I strongly recommend this… oh yum!). And it’d also be perfect for 2 when served with steamed jasmine rice!