Quinoa and Cranberry Burgers
These sweet yet savoury mini burgers could be your main dish, or even make them bite-size for canapés. If you don’t have nutritional yeast flakes, don’t worry, but they do add extra vitamin B12 and a slight cheesy taste.
serves 4
100g (3 1/2oz) sweet potato, chopped
3 tbsp olive oil
100g (3 1/2oz/1/2 cup) quinoa
2 tsp bouillon powder
40g (1 1/2oz/1/3 cup) dried cranberries, soaked in water for 4 hours and drained
7g (1/4oz) parsley, chopped
2 heaped tbsp nutritional yeast flakes
15g (1/2oz) arrowroot flour
Pinch of Himalayan pink salt
1 egg white
Olive oil, for sautéing
For the sauce
50g (2oz/1/3 cup) macadamia nuts
2 tsp tahini
1 tsp grated fresh root ginger
Juice of 1 lemon
2 tbsp water
Pinch of cayenne pepper
Pinch of ground cumin
To make the sauce, place all the sauce ingredients in a blender, whizz until smooth and set aside.
Preheat the oven to 170°C/340°F/gas mark 3 1/2.
Place the chopped sweet potato on a baking tray (cookie sheet), drizzle with 2 tablespoons of the olive oil and bake for 30 minutes, until tender. Transfer to a mini food processor (or use a hand-held blender) with the remaining olive oil and blend to a purée. Increase the oven temperature to 180°C/350°F/gas mark 4.
Meanwhile, measure the volume of the quinoa and bring twice the volume of water to the boil in a pan. Add the quinoa and bouillon powder, bring back to the boil, then simmer for 20 minutes, or until the ‘germ’ separates. Drain and set aside.
Place the sweet potato purée in a bowl with the quinoa and the remaining ingredients and mix to a sticky consistency. Form the mixture into 8 burgers.
Heat a little olive oil in a frying pan and, working in batches if necessary, cook the burgers for about 2 minutes on each side, until golden. Transfer to a baking tray (cookie sheet) lined with baking parchment and bake for 10 minutes.
Serve the burgers at once, with the sauce.
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