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:
- Cook quinoa according to the instructions on the package.
- Peel and grate the zucchini. Try to squeeze away excess fluid.
- Mix quinoa, zucchini, eggs, oat flour, garlic, chopped walnuts and melon seeds in a large bowl until combined. Let sit for a few minutes.
- Add the herbs and season with salt and black pepper.
- Fry in a pan on medium heat until golden brown. The burgers might fall easily apart so be careful when flipping the burgers.
- 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:
- Preheat oven to 200 degrees celcius.
- Peel and chop the carrots and sweet potatoes.
- Place the carrots on a baking tin with baking sheet.
- Add the coconut oil and rosemary, blend together. Season with salt and black pepper.
- Roast in the oven for approximately 10 minutes.
- Take out from oven and add the sweet potato pieces. Put back in the oven for 20-25 minutes.
- Take out from oven and garnish with goat cheese and pumpkin seeds.
Have a lovely Sunday! ❤
/Linda