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.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.