Nut-Grain Burgers

Serves 4

Step 2

1 cup rice

1/2 cup (125ml) quinoa

5 cups (1250ml) water

Pinch rock salt

Step 3

1/2 head cauliflower, chopped (1 cup)

Step 4

2 tablespoons ghee

1 tablespoon cumin seeds

1 tablespoon sesame seeds

2 tablespoons ground coriander seeds

1 cup (250ml) walnuts

1 celery stick, chopped

2 small carrots, chopped

Step 5

1/2 pound (250g) tofu

1/3 cup (80ml) chopped parsley

1/3 cup (80ml) peas

2/3 cup (160ml) oat flakes

1/3 cup (80ml) soy sauce

1. Preheat oven to 400℉ (200℃).

2. Combine water, rice, quinoa, and rock salt in a large pot. Cover and bring to a

boil. Reduce to a simmer and cook for 20 minutes.

3. Steam cauliflower for 10 minutes.

4. Heat ghee in a large skillet. Fry cumins seeds and sesame seeds. Add walnuts,

ground coriander, carrots, and celery. Cover and cook on medium heat, stirring

occasionally, until the vegetables are tender, about 7 minutes.

5. Combine grains, cooked vegetables, and cauliflower in a large mixing bowl.

Add tofu, parsley, and peas. With an electric mixer, mix on slow speed until

ingredients break down. Add rest of the ingredients and mix throughly until the

mixture is sticky and holds together.

6. Cover a cookie sheet with baking parchment. Scoop mixture onto the baking

parchment with an ice-cream scoop. Cover burgers with another piece of baking

parchment and place a cookie sheet on top. Press down on the cookie sheet

lightly and evenly to flatten the burgers.

7. Bake for 20 minutes until slightly brown. Serve with chutney of your choice.

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