Kimberly Parsons’ Green Quinoa Burgers
Crispy on the outside and soft on the inside, these burgers are so versatile as a snack or lunchtime protein side.
1 butternut squash, peeled and cut into small 1cm (1/2 in) cubes
3 tbsp melted coconut oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt flakes
350g cooked quinoa
200g chard leaves, lightly steamed
2 spring onions (scallions), finely sliced
135g crumbled goat’s cheese
small bunch of parsley, finely chopped
2 eggs, lightly whisked
1 tsp sea salt
freshly cracked black pepper
45g rice flour
1 tsp sesame seeds
For the dressing
3 tbsp probiotic yoghurt
juice of 1/2 lemon
1 dill sprig, roughly chopped
Preheat the oven to 180°C fan/gas mark 6. Place the squash on a baking tray. Drizzle with 1 tbsp of the coconut oil and sprinkle over the cumin and coriander. Using your hands, toss the squash to coat in the oil and spices, then sprinkle with the sea salt flakes. Roast in the oven for 15 minutes or until soft and cooked through.
Combine the cooked squash pieces, cooked quinoa, steamed chard leaves, spring onion, goat’s cheese, parsley, eggs and a little salt and pepper and gently toss together. Add the rice flour, just enough so that the mix comes together. Cover and leave to cool, then chill in the refrigerator for at least 30 minutes.
Once the mixture is chilled, take a small handful-sized piece into your hands and form into a small patty shape. Repeat with the remaining mixture, then sprinkle a few sesame seeds over the patties.
Place a large frying pan over a medium-high heat and add 1 tbsp of the coconut oil. Tilt to coat the pan in the oil and then add the patties in batches and fry for 3-4 minutes on either side until browned. Add the remaining tbsp of coconut oil when needed and repeat until all the patties are cooked.
Place the patties onto a baking tray and bake in the oven for 5-7 minutes or just enough time to cook through. Remove from the oven. Mix all the ingredients for the dressing together in a bowl and serve drizzled on top of the burgers.
Extracted from The Yoga Kitchen by Kimberly Parsons (Quadrille, approx €26), out now. Photography by Lisa Cohen.