Gluten + Dairy Free Veggie Burgers

A quick and easy Veggie Burger recipe that the whole family will enjoy! Created by nutritionist Sarah Bell www.sarahbellnutrition.com

Prep time: 15 minutes

Cooking time: 40 minutes

Makes approx 12 medium sized patties

Ingredients

325g Silken tofu (firm)
300g sweet potato, finely grated
1 carrot, finely grated
1 zucchini, finely grated
1 clove garlic, finely chopped
4 scallions, finely sliced
1 tsp cumin powder
1 tsp oregano, dried
1/2 cup brown rice flour
1/4 cup extra virgin olive oil + extra for pan
Salt to season

 

Method

1. Place about 1 tbsp olive oil into a small frypan along with sliced scallions and bring to a medium heat. Saute until soft. 
2. Once soft, add garlic and saute for a further 2 minutes. 
3. Add cumin and oregano, stirring through. Remove frypan from heat. 
4. Place silken tofu into a blender or food processor and blend until smooth.
5. In a bowl place scallion mixture, silken tofu, sweet potato, zucchini, carrot, brown rice flour, olive oil and salt. Mix through with hands until well combined. 
6. Take a large spoonful of mixture and press into a patty. Place patty on a plate and repeat with the remaining mixture.
7. Place vegetable patty’s in the fridge for an hour before cooking. 
8. Remove patty’s from the fridge and place on a baking tray and into the oven at 180 degrees Celsius. Alternatively, you can shallow fry patties in a frypan on a medium heat. 
9. Once cooked, serve on a bun with your favourite burger fillings or added to a salad or nourish bowl.