Quinoa Vegie Burgers – Gluten Free!

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Quinoa-Vege-Burgers

By Alethea Mauro

I’m always experimenting to create quick, yummy, kid friendly dinner ideas that are loaded with goodness.  These burgers are a great way to hide those extra vegetables and use up any of those vegetable that are looking a little sad.

Ingredients:

5-6 potatoes, peeled & chopped into cubes

1 cup of quinoa (cooked as per packets instructions)

2 cups of grated vegetables (e.g. carrot, zucchini, sweet potato, pumpkin)

1 handful of fresh herbs, chopped finely (i use mint and parsley, but if for fussy kids just use parsley)

2 shallots, chopped finely

zest of 1 lemon

1 tbsp soy sauce (Tamari for gluten free)

Herbamare, to taste (or sea salt) – Herbamare is a vegetable flavoured sea salt found in the healthfood section of supermarkets

2 eggs, beaten

1 cup (approx) polenta (to coat burgers) – you can substitute with bread crumbs.

Coconut oil, for frying

Method:

Fill a large pot with water and bring to the boil.  Add potatoes and cook until tender but not too soft.  Drain the potatoes and dry mash – set aside to cool.

In a large bowl add the cooked quinoa, grated vegies, herbs, shallots, potato, soy sauce and lemon zest and stir to combine.  If needed add herbamare or salt to taste.  Add in the eggs and mix thoroughly.

Pour polenta into a large bowl.  using your hands shape quinoa mixture into balls and roll into the polenta.

Heat a large frypan and add enough coconut oil to shallow fry.  Once oil has melted, place rolled balls into pan and press down with a spatula to create burger shape.  Cook on each side until a light golden colour.

Serve the quinoa patties with a nice crisp salad or add to a burger bun with your favourite sauce and salad ingredients.

Quinoa Vege Burgers

 

 

 

 

Comments

  1. Sarah McAuslan says:

    Hi, looks yum! My son loves anything that resembles a burger. I’m making these up now and wondering if they would freeze ok? If so, better to freeze before or after frying?

  2. Alethea Mauro says:

    Hi Sarah,
    I have not frozen these when making them. I think it would be fine to freeze them after being cooked so that the moisture from the vegetables evaporates a little. They would be best separated with baking paper so they don’t stick together. When defrosting they possibly will be a little wetter due to the vegetables. Kind regards, Alethea

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