|Quinoa Veggie Burgers|
You will need:
2 1/2 Cups of cooked quinoa
4 Tbsp. ground flax seeds
3/4 C. water
1/2 C. chopped basil
1/2 C. shredded carrots (or zucchini and yellow squash)
1/2 Lrg. onion, finely chopped
1/2 avocado, mashed
4 cloves garlic, finely minced
1/2 C. coconut flour
2 Tbsp. nutritional yeast (optional)
1 Tbsp. olive oil (plus extra for frying)
1 tsp. sea salt
In a small saucepan, combine flax seeds and water. Simmer for 3-4 minutes until slightly thickened. Cool slightly.
In a large bowl, combine all of the ingredients. Let mixture sit for a few minutes to thicken. Use a 1/4 C. of mixture per patty, form mixture into 12 patties. You can add a little more water or flour to achieve desired consistency. Mixture should hold together, but will not be extremely stiff.
|uncooked quinoa patty|
Heat a small amount of olive oil in a fry pan. Add patties and cook until crisp and brown on bottom (about 6-8 minutes), flip carefully and brown the other side (another 4-6 minutes).
-You can freeze the uncooked patties. Just place on cookie sheet till frozen and then pack in freezer bags. Thaw slightly before cooking and increase cooking times accordingly.
-You could throw in whatever leftover shredded or cooked, mashed veggies you want.
-Use different herbs instead of basil for variety.
I was inspired by this recipe here, I just made a few changes to suit our tastes and dietary needs.