High Protein Burger
This is our high-protein quinoa and sweet potato burger! It’s super easy to make, freezes well, and reheats beautifully. Enjoy!
Takes
Serves 4
Ingredients
- 1½ tbsp olive oil
- 1 red onion
- 2 cloves of garlic
- 2 tbsp cumin seeds
- 200 g sweet potato (cooked)
- 100 g cashew nuts
- 1 x 400g tin of mixed beans (240g net weight)
- ¼ tsp black pepper
- 1 pinch of salt
- 1 tbsp tamari
- 1 bunch of coriander (or cilantro/parsley)
- 2 tbsp ground flaxseed
- 6 tbsp water
- Juice of ½ a lemon
- 300 g cooked quinoa
Instructions
- Chop the sweet potato into bite-sized pieces and boil until soft.
- Cook the quinoa according to the packet instructions.
- To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside. This will bind the mixture together.
- Finely chop the onion and garlic.
- Put a pan on high heat and toast the cumin seeds (if using).
- Chop and add the cashew nuts to the pan, frying until golden brown.
- Add the 300g of cooked quinoa to the pan and stir.
- Drain and rinse the mixed beans, then add to the pan.
- Add the flax egg to the pan and mix well.
- Turn off the heat and add the juice of the lemon.
- Transfer the burger mixture into a bowl and mash together.
- Mix the sweet potato into the mixture, then add 1 tablespoon of tamari. Chop the coriander (including the stalks) and add to the mixture, mixing well. Form into 4 patties.
- Add a little more oil to the pan and cook the burgers for 3–4 minutes on each side or until nicely browned and cooked through.
- Serve on a wholemeal bun with vegan mayo, avocado, and beetroot hummus!
