Category, , , DifficultyBeginner

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.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

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
 240 g can of mixed beans
 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 Quinoa

Step by step
1

Chop sweet potato into bite sized pieces & boil until soft

2

Cook quinoa as per packet instructions

3

To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside

4

Finely chop the onion and garlic

5

Put the pan on high heat and toast the tablespoon of cumin seeds (if using)

6

Chop and add the cashew nuts to the pan and fry until golden brown

7

Add 300g cooked quinoa to the pan, stir.

8

Drain and rinse the mixed beans and add to the pan

9

Add flaxegg to the pan, this will bind the mixture together

10

Turn off heat and add the juice of the lemon

11

Transfer the burger mixture into bowl, mash together

12

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

13

Add a little more oil to the pan and cook the burgers 3-4 mins each side or until nicely browned and cooked through.

14

Serve on wholemeal bun with vegan mayo, avocado and some beetroot hummus!

Ingredients

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
 240 g can of mixed beans
 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 Quinoa

Directions

Step by step
1

Chop sweet potato into bite sized pieces & boil until soft

2

Cook quinoa as per packet instructions

3

To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside

4

Finely chop the onion and garlic

5

Put the pan on high heat and toast the tablespoon of cumin seeds (if using)

6

Chop and add the cashew nuts to the pan and fry until golden brown

7

Add 300g cooked quinoa to the pan, stir.

8

Drain and rinse the mixed beans and add to the pan

9

Add flaxegg to the pan, this will bind the mixture together

10

Turn off heat and add the juice of the lemon

11

Transfer the burger mixture into bowl, mash together

12

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

13

Add a little more oil to the pan and cook the burgers 3-4 mins each side or until nicely browned and cooked through.

14

Serve on wholemeal bun with vegan mayo, avocado and some beetroot hummus!

Easy High Protein Burger

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