Ever wondered what makes our vegan burgers so lip-smackingly good? It’s in the patties! (And the Strange Grains gluten free bread, and the fresh salads, and the wholefood sauces, and … well, you get the picture!) We’ve updated the recipe to make it a bit more accessible for the home cook quantity-wise, but don’t think your tribe will go hungry—this batch serves 15! You can always halve it, or freeze the leftover patties for later.
Makes approx. 15 patties at 130g each. Gluten free & vegan
1½ cups oil
2 onions, finely chopped
2 – 3 garlic cloves minced
4 large carrots grated
1 roasted red capsicum finely chopped (blacken on stove and peel before chopping)
1 large zucchini grated
1½ cup raw quinoa
1½ cups cooked quinoa
4 cups cooked chickpeas
1 cup besan flour
1 cup finely chopped fresh herbs (parsley, coriander)
½ cup gluten free breadcrumbs
4 tablespoons Moroccan spices (see recipe below)
Salt & pepper to taste
Sesame seeds for coating
Blitz the breadcrumbs and fresh herbs together and set aside.
Heat the oil in a pan and cook onion, garlic and carrot until soft.
Combine all ingredients except for sesame seeds. If necessary, add more besan flour or breadcrumbs to get the right consistency.
Shape the mix into patties and coat both sides with sesame seeds.
They’re ready to store in the fridge, freeze for later or cook now for whatever you desire!
Makes just under 5 cups
1 cup cumin seeds
¾ cup coriander seeds
¾ cup fennel seeds
¾ cup paprika
1 cup turmeric
¼ pink salt
¼ cup ground ginger
Roast the cumin, coriander and fennel seeds until aromatic, then grind. Combine with the remaining ingredients and store in an air-tight jar.
Printable version: Chickpea Quinoa Patties