Tag Archives: Burgers

Veggie Cakes

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , , ,

Veggie Cakes

These delicious veggie cakes are a treat to have for a main meal! They are a combination of savoury pancakes, scones and veggie burgers! They are also a great way of using up any leftover vegetables you have in the fridge!

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Makes 12

Ingredients

1tbsp              Coconut Oil

1                      Small Red Onion

1                      Garlic Clove

80g                 Mushrooms

1                      Carrot

1/2                  Sweet Potato

Handful          Spinach

75g                  Quinoa

75g                  Brown Rice

1tbsp               Desiccated Coconut

1tbsp               Ground Flaxseed

500ml              Almond Milk

Method

Preheat the oven to 200C. Bake the sweet potato for 45 minutes.

Now prepare the batter. Add the quinoa, brown rice, desiccated coconut, flaxseed and almond milk to the Vitamix blender. Blend on full power for 30 seconds.

Next, melt the coconut oil in a hot pan. Add the chopped onion and sliced mushrooms. Fry for a few minutes. Add the finely chopped carrot. Lastly add the chopped garlic, cooked sweet potato cut into cubes and the handful of spinach. Now add the cooked vegetables into the batter in the blender. Mix with a spoon.

I use a specialised pancake pan with 4 moulds to cook 4 veggie cakes, but you can add spoonfuls of the mixture to a hot pan to cook. Add 2 dessert spoonfuls of the batter mix to the hot pan, cooking 4 veggie cakes at a time. Cook for 5 minutes on one side then flip over and cook for another 5 minutes or until golden brown on each side. Place the cooked veggie cakes on a plate then cook 4 more.

Serve immediately and enjoy!

Store in the fridge and eat within 3-4 days.

Quinoa and Lentil Burgers

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , , , , ,

This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

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