My Favourite Veggie Burger

• Vegan
• Gluten free

• Produce

  • 1/3 cup Chives, Fresh
  • 3 tbsp Mint, fresh leaves
  • 1/3 cup Red lentils
  • 3 cups Spinach
  • 2 Sweet potatoes, large

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1/3 cup Quinoa

• Baking & Spices

  • 1 cup Panko crumbs or chickpea flour
  • 1 tsp Salt

• Oils & Vinegars

  • 3/4 cup Grapeseed oil

• Liquids

  • 2 cups Water

Found on accidentallycrunchy.com

Description

Ingredients

• 2 large sweet potatoes
• 3 cups chopped spinach
• ⅓ cup red lentils (uncooked, rinsed)
• ⅓ cup quinoa (uncooked, rinsed)
• 2 cups water
• ⅓ cup fresh chives, chopped
• 3 tbsp fresh mint leaves
• 2 tbsp lemon juice
• 1 tsp salt (add ½ tsp to the lentils, ½ tsp to the mixture)
• 1 cup panko crumbs or chickpea flour
• ¾ cup grapeseed oil (for frying)

Directions

• Bake the sweet potatoes at 180 C until soft, remove from skin, mash and set aside.
• In parallel, cook the lentils and quinoa together in a pot of water with half the salt. Bring the water to a 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/lentil mix and add and the sweet potato mash together in a bowl and combine well.
• Add the second half of the salt, the spinach, mint and chives, and the lemon juice. Give it a quick stir and then combine well with your hands until you have a uniform mixture.
• Pack into patties/balls and roll in the panko/chickpea flour until well coated.
• Place them on a baking sheet lined with parchment paper, and place in the fridge, uncovered, to set - preferably overnight, but at least for 1 hour.
• Once chilled, bake in the oven at 180 C for 20 minutes to set the outer crust.
• Use a spatula to gently scrape under each pattie/ball to ensure it is not stuck to the paper.
• Heat the oil ¼ cup at a time in a frying pan (I used non-stick. you may have to adjust the amount of oil for stainless steel) on high heat and then reduce to medium heat. Cook the veggie burgers for a few minutes on each side, turning 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 with your choice of dipping sauces or as is.

Nutrition