WWW.FREI-STYLE.COMQuinoa Pumpkin Burger
Ingredients
- 100 gr (3.5 oz.) quinoa
- 200 gr (7 oz.) pumpkin purée (I used butternut)
- 1/2 zucchini
- 1 onion
- 1 garlic glove
- 100 gr (3.5 oz.) oats
- 20 gr (0.7 oz.) sesame
- Fresh parsley
- Salt (pepper)
Equipment: Baking oven
Instructions
- 1.Cook the quinoa and the pumpkin purée and set both aside to cool down. Heat some olive oil in a pan and fry the chopped onions and garlic until golden, add the grated zucchini and lightly fry it for 2-3 minutes. Now mix it with the cooled quinoa and purée, add the oats, sesame, chopped parsley and salt, pepper. Preheat the oven to 200 degrees (392°F), form burger patties with wet hands and place them on a baking parchment. Bake for 15 minutes, then turn them and bake for another 15-20 minutes until golden brown. I served mine on rye flatbread, with homemade cashew cheese, lamb’s lettuce, mashed avocado and cucumber and of courses with the 3 colored veggies chips on the side and topped with sprouts.
Notes
Tip from my kitchen: let the quinoa and pumpkin purée cool down properly before mixing the mass – warm, it sticks less and is harder to shape. If the mixture is too soft, add a spoonful more oats; if it's too dry, a splash of plant-based drink. The burgers also taste great cold from the lunchbox and freeze well once baked.
Nutrition per serving: 280 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook