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
1½tbspolive oil
1red onion
2clovesof garlic
2tbspcumin seeds
200gsweet potato(cooked)
100gcashew nuts
1x 400g tin of mixed beans(240g net weight)
¼tspblack pepper
1pinchof salt
1tbsptamari
1bunch of coriander(or cilantro/parsley)
2tbspground flaxseed
6tbspwater
Juice of ½ a lemon
300gcooked 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!
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