Ingredients:

1 cup quinoa, cooked and cooled

Instructions: 

Turn on the oven.

Lightly toast the pine kernels in a heavy bottom pan and leave to one side.

Place the sliced beetroot and sweet potato discs in an oven dish along tossed in some of the olive oil and roast until soft. 

Mix the quinoa, grated carrot, thyme and chopped coriander, pine kernels, minced garlic and chickpeac flour together in a bowl. 

Add salt and pepper to taste.

Make patties from small handfuls of the mix and place aside. Press the mixture together firmly as you make the patties. 

Be sure to keep an eye on the roasting sweet potato and beetroot, removing from the oven when soft. It can take 10-15mins. 

When you are ready for lunch or supper, steam your leafy greens lightly and place aside.

Begin to cook the burgers by gently heating olive oil in a heavy bottomed fry pan and adding your patties, leaving enough room for you to be able to turn them over once the underside is gently browning or turning golden. 

When both sides are gently turning colour, and the burgers are holding their form, they are ready to serve warm. 

Place some of the wilted/steamed greens onto a plate, and place one beetroot disc on top of the greens. Add one burger to the beetroot disc and top that off with a slice of the roast sweet potato, dressed with a few parsley leaves. 

Serve with tofu mayonaise in the Summer, (-look out for my recipe coming soon!) and/or ghee roasted cumin potatoes in the Winter.