3 cups cooked quinoa (Brown rice can be used as substitute, or a combination of brown rice and quinoa)
1 carrot grated
1 bunch spring onions, finely sliced
1 bunch coriander, roughly chopped - leaves and stalks
¼ cup sunflower seeds
1 block of tempeh, grated (Can be substituted with 1 can mashed chickpeas)
¼ cup tahini (almond spread or peanut butter as substitute)
4 tablespoons tamari soy sauce
1 tsp chilli flakes
Sauté carrot in a saucepan with a little olive oil or water until soft.
Combine carrot with the quinoa/rice, spring onion, coriander, sunflower seeds, tempeh, tamari, chilli and tahini.
Mix well for 2 – 3 minutes with clean hands until the mix starts to hold together. ( I normally use disposable gloves for this) This is the most important step – the more you mix the better they stick together.
Form into even sized burgers, then place onto a plate and into the fridge for about 30 minutes – 1 hour to set a little. The more time they have to rest and set, the better.
Place the balls onto a baking tray lined with baking paper, brush with a little olive oil and bake for 30 minutes in a moderate 180 oven until golden. Serve with a garden salad, or inside a good quality multigrain bun….I often serve these in ice berg lettuce cups with rice noodles, avocado, extra salad and chilli. YUM!
Recipe adapted from Teresa Cutter - The Healthy Chef
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