This delicious veggie burger recipe has all the right stuff. It’s a satisfying, hearty meal that will satisfy even the hungriest weightlifter or pickiest child. There’s a bit of prep involved, but it’s worth it for these savoury veggie patties.
- 1/2 cup quinoa
- 2 large sweet potatoes, rinsed and peeled
- 1/2 onion, finely chopped
- 2 cups finely chopped spinach
- 1/4 cup sliced black olives
- 2 eggs, 3 egg whites, or oil
- 1/2 cup breadcrumbs (gluten-free or regular)
- Sale and pepper to taste
- 2 stems fresh rosemary, off the stem and chopped fine
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 2 teaspoons spicy brown mustard
First, roughly chop the sweet potatoes. Boil the potatoes until fork tender, and then mash.
In a separate pot, boil the quinoa for about 15 minutes. Add quinoa to the mashed sweet potatoes.
While the quinoa is boiling, mince the onion, and spinach in a food processor. Once finely chopped, add to the sweet potatoes and quinoa, along with the olives and spices. Mix all ingredients together until reasonably well blended.
To the mixture, add either:
- 1 egg
- 2 eggs whites
- about 2 tbsp. of oil.
This will help the mixture hold together during cooking.
Form mixture into patties. The veggie mix should hold together easily – if still very crumbly, add more egg or oil. Lightly coat each patty with bread crumbs.
Pan-fry the sweet potato patties in a small amount of oil, over medium heat, or, for a healthier meal, bake patties on wax paper in the oven at 350 degrees Fahrenheit (175 Celsius) for 15 minutes per side (30 minutes total).
And now, enjoy!