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December 31, 2017
Christmas food has been yummy but after eating leftovers for days this was needed. A super powered refreshing crunchy lunch full of all the yumminess.
I actually made these burgers the night before and we had yummy vegan ciabatta burgers with all the trimmings, so you can always do that too!
For the above all you need is:
For the burger
1/4 cup rice flour
1 tsp Cayenne Pepper
1/2 tsp Chilli Flakes
Pinch of Salt
Pepper to taste
For the Salad
1/4 Red Cabbage
A handful of olives
2 handfuls of fresh Spinach
1 tsp Tahini
3 tsp olive oil
1tsp cider vinegar
To make the burger, cook the quinoa as per the instructions.
Blitz in a food processor of finely chop the mushrooms then fry off in a pan with a little coconut oil.
Chop the spinach, boil the kettle and pour hot water over the spinach, then drain.
Combine above, including the rice flour, cayenne pepper, chilli flakes, harissa, salt and pepper and pop to one side.
Chop the cabbage finely, roughly chop the spinach and half the olives. Mix all together with the olive oil and cider vinegar.
Make the burger mixture into 4 patties, pop a little coconut oil in a pan and fry each burger until a little brown on each side.
Pop the salad on a plate, top with the burger and drizzle a little tahini over, et voila!