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