WELL . BEING

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PARSNIP, CELERIAC AND QUINOA BURGERS

Snacks, Vegetarian, Gluten free, Brunchdanielle coppermanComment

These patties are a quick and easy way to get in plenty of vegetables, vitamins and nutrients. Blenders are a godsend for many reasons, one of them being that they make it possible to disguise and/or completely reinvent vegetables into something far more delicious and flavoursome. Making pesto with kale or spinach and adding vegetables to homemade houmous are two of my favourite quick and easy blender recipes, as well as vegetarian burgers and patties, like these. The great thing about both pesto/spreads and burgers/patties is that they are both perfect for using up leftovers too. There are no real foundations, meaning you can add pretty much anything to them, and as long as they stick and combine properly, you’ve got a vibrant and filling meal in an instant. If in doubt - make patties. They are total crowd pleasers. You can serve them as snacks or canapés, starter or sides, or make a real meal out of them and serve them with plenty of sides as you would a normal burger. These are great in the summer, but just as good during the winter when the best ingredients are in season, and in abundance.

INGREDIENTS
Makes 8-10

2 Parsnips, grated
1 Carrot or 1/2 Sweet Potato, grated
1/2 Celeriac, grated
5 Medium Spinach, Kale or Broccoli Stems, chopped
1 Egg
180g Quinoa, cooked
1/2 Cup Sunflower Seeds or Nuts of Choice
1 Clove Garlic
60g Cup Buckwheat Flour
1/4 Cup Ground Almonds
1 Tablespoon Fresh Dill
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Thyme
3 Tablespoons Olive Oil
2 Tablespoons Nutritional Yeast
1 Teaspoon Sumac
1 Teaspoon Ground Coriander
Pinch Salt

METHOD

Preheat the oven to 160c. Line a baking tray with baking paper, or grease the tray with a little coconut oil.

Blend the sunflower seeds in a blender or food processor for 10 seconds. Add the greens or broccoli and garlic and blend for about 20 seconds until everything is finely chopped.

Transfer to a large bowl, and grate in all of the vegetable ingredients. Mix to combine and then add the cooked quinoa, fresh and dried herbs, flours, salt, oil, egg and nutritional yeast. Mix with a wooden spoon and bring the mixture together with your hands once it has reduced in stickiness. 

If the mixture is too wet, add more buckwheat flour or ground almonds. If it is too dry, add a little extra oil. Form the mixture into flattened burger shapes, or into small balls if you wish to make them more like falafels.

Place them on your prepared baking tray, careful not to place them too close together. Bake for 20-30 minutes.

GOJI TAHINI DRESSING

INGREDIENTS
1/2 Cup Goji Berries
3 Tablespoons Tahini
1 Teaspoon Apple Cider Vinegar
Juice of Half an Orange
1/2 Teaspoon Ground Ginger or Fresh Ginger, grated
1/2 Teaspoon Raw Honey
3 Tablespoons Olive Oil
2-3 Tablespoons Water

METHOD
Start by softening the goji berries. Place the berries in a small bowl and cover them with boiling water. Leave to sit for about 5-10 minutes, then drain the berries and put them into your blender or food processor. Add the rest of the ingredients and blend on the highest speed for 2-3 minutes. If the mixture seems to thick or isn’t becoming smooth enough, add a little more water, but the longer you blend it for the smoother it will become.

Serve from a jug as a dressing or in a small bowl as a dip.

SAVOURY TAHINI DIP

INGREDIENTS
3 Tablespoons Tahini
5-6 Tablespoons Olive Oil
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Tamari
1/4 Teaspoon Ground Ginger
+ Sweetener of choice, optional

METHOD

Simply mix all of the ingredients in a small bowl or add to a blender and blend on a slow speed until combined.