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Very Veggie Burger
By Karin Spicer N.D, Lifestream Naturopath | March 20, 2020
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)
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.