Thank you to Milli’s Kitchen for the recipe. She created it for a yoga retreat but I make it for omnivores just as much. It is not complicated but it is slightly time consuming. Much better if you cook the quinoa and roast the squash/pumpkin the day before, so all you have to do on the day is mix it all, shape, and cook. This quantity made 30 mini burgers.
500g cooked quinoa *
500g butternut squash or pumpkin peeled and roasted, mashed up *
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp curry
1tsp hot paprika
2 tsp salt – to taste
1/2 onion finely chopped and sauteed
2 large eggs, beaten
60 g flour (I use GF flour when needed, otherwise plain)
1 tsp baking powder
1 pack feta crumbled or 1/2 soft goats cheese roll
coriander leaves for decoration
* To cook quinoa in the TM: Soak for 30 minutes at least. Place in the steaming basket. Pour 800g boiling water into the TM bowl, insert the quinoa, pinch of salt, a couple of seconds on speed 4, then 15 min, Varoma temperature, speed 2. Remove steaming basket when done and put quinoa in a large bowl to cool down.
* To roast the pumpkin: peal it, cut it into chunks, toss with some oil and salt, and 30 min in a 190C oven. Mash with a fork.
- Chop the onion with a drop of oil, 5 seconds speed 5. Bring down from the sides of the bowl with a spatula, repeat if necessary. Cook 8 minutes, Varoma, speed spoon.
- In a large bowl, mix all the ingredients on the list up to the eggs. Adjust seasoning. I find that I often need to add a lot more salt, and then I add more of the spice that I might feel like that day (hot paprika, cinnamon, cumin… depends on who it is for and, as I say, my mood). Remember you will add eggs and some flour to bind so you will loose flavour and you will also gain salt with the cheese…
- Add the rest of the ingredients and form into little balls. The mix is a tiny bit wet. Fry with just a hint of oil in a large non stick pan, squash them down a bit to shape into mini burgers. Cook about 3 minutes on each side to get them a tad crispy. Only turn when they are not sticking to the pan. Finish 6 minutes in a 190 oven.
- I decorated these with a coriander leaf.