Spinach, sweet potato and quinoa burgers
If you’re still on track with your new year’s resolution to eat healthier, we’ve got the perfect recipe for you. Vegetarian-friendly and packed with nutrients, these burgers will be a hit with the whole family.
Makes: 8 to 10 patties
Ingredients:
- 2 cups cooked quinoa, cooked (refer to pack), drained and cooled
- 4 handfuls chopped fresh spinach (100 g if using frozen)
- 1 cup pre-cooked and cooled sweet potato (steamed/boiled is fine)
- 4 eggs
- 3/4 cup rolled (porridge) oats
- Chopped herbs and spices, to taste, e.g. paprika, chilli (chili pepper), parsley,
- Oregano and basil
- Coconut oil, to shallow fry
Method:
- Place all ingredients into a bowl, then mix and massage with the hands until completely combined. Allow the mixture to set in the fridge for 20 minutes.
- Remove the mixture from the fridge. Form patties by taking a couple of tablespoons of mixture into your hand, rolling into a ball and pressing flat. Place a frying pan on the stove, add a couple of tablespoons of coconut oil and fry in the hot pan.
- Serve hot as a bunless burger wrapped in an iceberg lettuce leaf, with slices of tomato, cucumber, red onion, pickle and avocado.
Extracted from The Edible Pharmacy by Sophie Manolas, available from www.exislepublishing.com.au and wherever good books are sold.
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