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Very Veggie Burger
MEALS
PREP TIME
- 1 hour
SERVES
- 4
INGREDIENTS
- 2 large kumara
- 1 medium beetroot
- 3 cups chopped spinach
- 1⁄3 cup red lentils
- 1⁄3 cup quinoa
- 2 cups water
- 1⁄3 cup fresh chives, chopped
- 3 tbsp Lifestream Ultimate Veggies
- 1-2 teaspoons Lifestream Natural B Complex
- 3 tbsp fresh mint leaves
- 2 tbsp lemon juice
- 1⁄3 cup of feta cheese (optional)
- 1 tsp Himalayan salt
- 1 cup panko crumbs (or gluten-free option) 3⁄4 cup olive oil (for frying)
DIRECTIONS
- Bake the kumara and beetroot at 180°C until soft.
- Chop the beetroot into small cubes set aside in a bowl.
- Remove the flesh from the kumara, mash and set aside in a bowl.
- At the same time, cook the lentils and quinoa together in a pot of water with half the salt. Bring the water to the boil and then reduce to medium heat and let simmer, covered, for 15-20 minutes until the lentils are soft and you can see the white curls on the quinoa grains.
- While everything is cooking, chop the spinach, mint and chives.
- Drain the excess liquid off the quinoa and lentil mix. Add to the sweet potato mash and beetroot together in a bowl and combine well.
- Add the second half of the salt, the spinach, mint and chives, Lifestream Ultimate Veggies, Lifestream Natural B Complex, and the lemon juice. Give it a quick stir and then combine well with your hands. Crumble the feta and add to the mix.
- Mould into patties and roll in the panko crumbs until well coated.
- Place them on a baking tray lined with baking paper, and refrigerate uncovered to set for a minimum of 1 hour.
- Heat the oil 1⁄4 cup at a time in a frying pan on high heat and then reduce to medium heat. Cook the veggie burgers for a few minutes on each side, turn- ing once they have browned and set to a firm crust.
- When finished, remove from the oil and let dry on a paper towel lined plate before transferring to a clean dish.
- Serve warm or chilled, either in a burger, with a salad, or on a platter with a dipping sauce.
