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Indian Chia Burgers

If you aren't keen on lentils or beans but would love a vegetarian burger option these are just the ticket! Using chia seeds soaked in water provides a perfect binding ingredient whilst containing incredible omega 3 fats, those absolutely essential macro nutrients that we all need for supporting everything from our cognitive function, mental health, lovely flexible joints and mucus membranes, reducing inflammation, the issue at the heart of all chronic disease and obesity.

If you aren't so keen on Indian spices you could adjust the flavours and swap coriander for parsley, and mixed herbs, tomato puree and a few chopped olives for the turmeric and garam masala.

I served them with a simple chopped salad of tomato, cucumber, pepper and shallot, some wilted chopped spinach and coconut yoghurt.

Gluten free, vegan burger

Full of essential fats and protein

Deliciously tender

Simple processes

Highly nutritious



Half an aubergine

Half a courgette

1 red onion

3 cloves garlic

30g coriander

2 tsp garam masala

1/2 tsp turmeric

2 tsp medium curry powder

1/2 tsp salt

50g chia seeds soaked in 200ml water for 20 mins

150g cooked, fluffy quinoa

  • Dice the vegetables into small cubes and roast in the oven with olive oil for 20 mins until soft

  • Place roasted veg into container with the herbs and spices and using a hand blender, blend for a couple of mins until almost smooth

  • Add the chia seeds, cooked quinoa, gram flour and stir well.

  • Heat a pan and add a drizzle of oil (coconut, ghee, rapeseed are all good)

  • Using your hands make patties and place in the pan.

  • Cook for 4-5 mins each side until toasty brown.

  • May take 2 or 3 batches to cook them all.

  • When you are ready to eat, place on a baking tray and heat through in the oven for 5-10mins

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