These Quinoa & Zucchini Burgers are really easy to make. You just mix the ingredients and fry in a pan until golden brown. Veggie burgers are so versatile, choose your favourite ingredients and combine any way you like. Together with Roasted Carrot & Sweet Potato this dish is accomplished.

Quinoa is such a great base when making burgers; thanks to its texture and neutral taste. It’s also an excellent source of magnesium, copper, zinc, manganese and protein. Perfect for vegetarians and vegans.

Quinoa & Zucchini Burgers

Ingredients: (approximately 8 burgers)

2 dl cooked quinoa

1 zucchini

2 organic eggs

2 tbs gluten free oat flour

0.5 dl chopped walnuts

1 handful melon seeds

1 handful fresh coriander, roughly chopped

1 garlic clove, minced

Salt & Black Pepper

+ Coconut oil for frying

Instructions:

1. Cook quinoa according to the instructions on the package.
2. Peel and grate the zucchini. Try to squeeze away excess fluid.
3. Mix quinoa, zucchini, eggs, oat flour, garlic, chopped walnuts and melon seeds in a large bowl until combined. Let sit for a few minutes.
4. Add the herbs and season with salt and black pepper.
5. Fry in a pan on medium heat until golden brown. The burgers might fall easily apart so be careful when flipping the burgers.
6. Serve with kale and roasted carrot and sweet potato.

Roasted Carrot & Sweet Potato

Ingredients:

4 Carrots

2 Sweet potatoes

Salt & Black Pepper

1 handful rosemary, roughly chopped

Goat cheese

Pumpkin seeds

Coconut oil

Instructions:

1. Preheat oven to 200 degrees celcius.
2. Peel and chop the carrots and sweet potatoes.
3. Place the carrots on a baking tin with baking sheet.
4. Add the coconut oil and rosemary, blend together. Season with salt and black pepper.
5. Roast in the oven for approximately 10 minutes.
6. Take out from oven and add the sweet potato pieces. Put back in the oven for 20-25 minutes.
7. Take out from oven and garnish with goat cheese and pumpkin seeds.

 

Have a lovely Sunday! ❤

/Linda