Recipe provided by Teresa Cutter
These plant-based burgers were served daily in my Healthy Chef Café in Sydney. They are high in fibre, antioxidants and protein to aid muscle repair and help energise the body. Delicious hot or cold, served with smashed avocado and a squeeze of lime.
Benefits: Wellbeing, Energising, Healthy Digestion
220 g (7 oz) carrot grated
90 g (3 oz) kale or cavolo nero, finely shredded
1 tablespoon extra virgin olive oil
500 g (16 oz) cooked short grain brown rice
4 spring onions (shallots), finely sliced
1 bunch coriander (cilantro), finely chopped
4 nori sheets, shredded
125 g (4 oz) organic tempeh, grated
2 tablespoons tahini
1 tablespoon tamari soy sauce
sesame seeds for rolling
SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.
ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari then mix through until combined.
FORM into burgers then roll in sesame seeds.
REST burgers in the fridge for at least 1 hour or overnight to set.
BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.
SERVE and enjoy.
Serve with mayo and leafy greens.
This recipe and more delicious recipes from Teresa Cutter can be found in: Earth to Table.