M O D E L .M A N G E .T O U T

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BEETROOT QUINOA BURGERS

danielle coppermanComment

INGREDIENTS

1/2 Cup Cooked Quinoa
3 Large Beetroots, raw
4 Handfuls of Spinach, wilted
1 Egg or Egg White
2 Tablespoons Buckwheat Flour
1/2 Sweet Potato, boiled or baked, then mashed
1 Tablespoon Coconut oil
1 Teaspoon Nutritional Yeast
Chia seeds
1 Clove Garlic
1 Teaspoon Cumin
1/2 Teaspoon Curry powder
1 Teaspoon Oregano
Pinch of Himalayan Pink Salt
1 Salmon Fillet, optional

Optional Fillings

Gluten Free Bread Roll
Alfalfa Sprouts
Lettuce
Spinach
Watercress
Sliced Avocado or Avocado Mash/Mayo
Raw Slaw
Tahini Spread
Homemade Chutney

METHOD

Preheat oven to 180c. 
Mash the beetroot in a mixing bowl, and drain any excess liquid. Meanwhile, cube the sweet potato and boil until soft. Add the spinach at the last minute to wilt it momentarily. Drain and add this to the mashed beetroot. Mash the potato and spinach into the beetroot until combined.
Add the coconut oil to this and continue to mash. Then stir in the cooked quinoa, followed by the egg white, stock, herbs, spices and salt. Next add the flour and mix with a wooden spoon or potato masher until combined.

Here, fish eaters or carnivores can add pre-cooked Salmon Fillet which can be cooked at the same time as the courgettes in the oven, for about 12-15 minutes. Mash this into the mixture until it is flaked and completely combined.

Heat 1/2 teaspoon of coconut oil in a frying pan and shape the mixture into burger/patty shapes with your hands. Place two at a time on the saucepan and sear on a medium to high heat for two minutes on each side. Set aside on a plate until all of the mixture has been made into burgers and fried.

Lay some foil on a baking tray and place each burger down, slightly parted. Put in the oven for 15-20 minutes, or until they feel slightly stiffer and no longer crumbly. No need to flip - just keep an eye on them so as not to burn them.