Vegan | Low-FODMAP | Gluten-Free | OMS-Friendly

Craving for good ol’ burgers? Crave no more with this simplified veggie burger recipe.

Time to make
Fast – 45 minutes, slow – 1 .5 hours

Food processor, baking tray, oven, frying pan, big bowl

Store in a container with lid or cling wrap, put in fridge for 1 hour or overnight. Bring out patties when ready to cook.

Use for
Breakfast, snack


  • 50g blanched almonds
  • 1 parsnip (150g), peeled
  • 60g zucchini, peeled if you like
  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • 2/3 cup (120g) cooked quinoa
  • 1 medium carrot, grated
  • 80g Japanese pumpkin, grated
  • 1 cup (40g) baby spinach, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon dried chives (you could use fresh)
  • salt to taste
  • 1 egg, lightly beaten
  • 1 tablespoon quinoa flour, plus extra for dusting


  1. Soak the almonds in cold water overnight.  Alternatively, you can soak the almonds in boiling water for 30 minutes.
  2. Preheat oven to 180°C (356°F). Chop parsnip and zucchini into 2cm pieces. Place on a baking tray. Top with the cumin and olive oil. Bake for 20 minutes and leave to cool.
  3. Put the baked parsnip and zucchini into a food processor. Add in the soaked almonds. Blend until it becomes a thick paste.
  4. Using the frying pan, cook the carrot and pumpkin in olive oil for 5 minutes or until tender. Add the spinach and cook until wilted. Cool.
  5. Add the quinoa, almond paste and herbs to the cooled carrot/pumpkin/spinach. Add salt to taste.
  6. Mix in the egg and quinoa flour.
  7. Make the dough into burger patties. You can sprinkle quinoa flour for easier shaping.
  8. Put in container with lid and refrigerate for a minimum of 1 hour.
  9. Bring out the chilled patties and fry.