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.
- 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
- Soak the almonds in cold water overnight. Alternatively, you can soak the almonds in boiling water for 30 minutes.
- 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.
- Put the baked parsnip and zucchini into a food processor. Add in the soaked almonds. Blend until it becomes a thick paste.
- 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.
- Add the quinoa, almond paste and herbs to the cooled carrot/pumpkin/spinach. Add salt to taste.
- Mix in the egg and quinoa flour.
- Make the dough into burger patties. You can sprinkle quinoa flour for easier shaping.
- Put in container with lid and refrigerate for a minimum of 1 hour.
- Bring out the chilled patties and fry.