SERVES 4
INGREDIENTS:
FOR THE BURGER PATTIES:
3 Carrots, grated
1/3-Cup Cooked Quinoa.
1/2 tsp. Cinnamon (ground)
1 tsp. Turmeric (ground)
1-2 tsp. Curry Powder
2 Cloves Garlic (crushed)
1 Red Onion (finely diced)
1 Cup of Almond Meal.
¾ – 1 Cup Chickpeas (drained & rinsed)
2 TBLS Tahini.
1 TBLS Dijon mustard.
2 CHEGGS or Eggs - What’s a Chegg? click here
S&P (season to taste)
Olive Oil (for cooking)
TO SERVE:
*4 Sourdough Rolls
2 Cups Rocket or Watercress leaves,
6 Baby Beets, Sliced
2 Cups Coconut Tzatziki
METHOD:
Combine carrot, quinoa, onion, garlic, spices and almond meal in a large mixing bowl.
Throw chickpeas, tahini, mustard & eggs in a blender or small food processor, and blitz till combined.
Throw wet ingredients into dry ingredient mixture, and mix until well combined, season with salt and pepper to taste.
Form 4-6 burger patties out of mixture, and refrigerate (If cooking them that day), otherwise cling wrap patties individually and store in freezer
OPTIONAL