This one was part of our Feburguary series – high protein quinoa and sweet potato burger! It’s super easy to make, freezes well and reheats better. 

Makes 4 Burgers


  • 1½ tablespoons olive oil
  • 1 red onion
  • 2 cloves garlic 
  • 1 tablespoon cumin seeds (optional)
  • 200g sweet potato
  • 100g cashew nuts
  • 240g can of mixed beans
  • ¼ teaspoon black pepper
  • Pinch of salt
  • 1 tablespoon tamari 
  • Bunch coriander (cilantro)
  • 2 tablespoons flaxseed 
  • 6 tablespoons water
  • 1 lemon


  • 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 flaxseed with the 6 tablespoons of water and place in the fridge 
  • Chop onion and garlic 
  • Put the pan on high heat and place into pan along with the tablespoon of cumin seeds (if using)
  • Add 100g 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 
  • Chop coriander including the stalks and add to the pan 
  • Remove flax egg from the fridge and add to the pan, this will bind the mixture together
  • Turn off heat and add the juice of the lemon 
  • Scrape burger mixture into bowl, mash together
  • Fold the sweet potato into the mixture 
  • Add 1 tablespoon of tamari and form into 4 patties 
  • Cook on pan 3-4 mins each side
  • Serve on wholemeal bun with vegan mayo, avocado and some beetroot hummus!

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