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
RECIPE:
Ingredients:
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