We are kicking 2016 into gear, and tying to make changes, stick to our resolutions and follow through with working out, eating healthier, and trying to leave all of our 2015 mistakes in 2015.
#NoMeatMonday is a hashtag that you’ve probably seen around, on Instagram or Twitter, and even though I cater mainly for a vegetarian, I try to adapt my eating pattern to being strictly “meat free” one day a week, sorry, but some Monday’s don’t always work for me….because, life.
I am constantly on the look out for inspiration and adaptations with recipes that are vegetarian. These GORGEOUS and tasty Veggie Burgers are filled with everything that’s good for you. Serve them like I have, wrapped in spinach or on fresh burger buns. They can also be served as a side to grilled fish or made smaller and served with a fresh rocket salad, with loads of roasted corn and fresh avocado. I actually had mine with salmon sashimi and a corn and avocado salsa, with loads of sriracha and olive oil, it was DELICIOUS!
The recipe is simple enough and you can adapt the pulses to any that you have in your pantry. I used chickpeas, but you can use black beans or lentils. The most amazing aspect of this recipe is that you can grill them on the bbq, because they are firm patties and serve them straight off, onto fresh buns with loads of fresh toppings.
- 1 cup of cooked brown rice
- 1 cup of raw almonds
- 1/2 white onion, chopped
- 1 tsp, each of, chilli powder and smoked paprika
- 1 TBSP of coconut sugar or brown sugar
- 1 1/2 cups of cooked chickpeas
- 1/3 cup of Panko crumbs
- 4 TBSP of vegetarian BBQ sauce
- Salt and pepper to season
- Coconut oil to fry
- Heat a pan over medium heat. Once hot, add the almonds and leave to toast, tossing occasionally to prevent burning. You want a deep golden color on them.
- Once you have them at the perfect color, transfer them to an oven tray to cool.
- In the same pan, add a splash of coconut oil, and the chopped onion. Cook the onions until they are soft and translucent. Season then with salt and pepper. Remove from heat and place to one side.
- Once the almonds are cool, add then to a food processor with the spices, coconut sugar, and blend until you have a fine meal.
- To a large mixing bowl, add the rice, the chickpeas, almond mix, Panko crumbs, BBQ sauce, and mix with a spoon. You can use your hands and mash the chickpeas slightly, while you combine all the ingredients.
- This mix gives you 6 burger patties, so divide the mixture and then shape the patties, keeping your hands slightly damp while doing so.
- Heat 2 tablespoons of coconut oil in a large frying pan, over a medium heat and place your patties in the heated oil, frying them until golden brown on each side.
- I “seal” them in the pan to give them color and then heat them in a preheated oven of 200C before I serve them.