burgers chickpeas coriander gluten free meals quinoa recipes sweet potato vegetarian zucchini Jan 18, 2016

These burgers are a great vegetarian option whilst still keeping the protein high with chickpea's and quinoa. I usually cool the sweet potato before using in the mix which helps them to bind and become a bit firmer. Once cooked you can keep in the freezer so they are on hand any time you need a quick meal, just throw together a salad like this carrot, rocket, cranberry and coriander one to serve them with.

Makes 8


1 x can chickpeas, drained
1 cup steamed sweet potato
1 zucchini, grated
1 cup cooked quinoa (you will need to cook about 1/3 cup raw)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 handful of coriander, finely chopped
Greek yoghurt to serve


Whiz the chickpeas up in a food processor and then combine with the sweet potato, zucchini, quinoa and spices with a pinch of salt and pepper. Form into 8 patties. Heat a pan on medium heat and melt 1 teaspoon extra virgin olive oil, cook the burgers for 3-4 minutes each side until browned. 


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