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Veggie burger patty

Veggie burger patty

 

Ingredients

  • uncooked quinoa, about 2 cups cooked
  • 1 tbsp. vegetable oil
  • 1 tbsp. Maille Dijon original mustard
  • 1 cup coarsely grated zucchini
  • 3/4 cup coarsely grated carrot
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 3 tbsp. cornflour
  • Salt and pepper

Preparation

  1. Rinse the quinoa under cold running water to remove its bitter flavour.
  2. Tip into a pan and add double the amount of water.
  3. Place over medium heat and bring to the boil.
  4. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  5. Transfer to a bowl
  6. Heat a large, wide non-stick frying pan over medium heat. Add oil, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, mustard, cornflour, salt and pepper.
  7. Heat the same non-stick frying pan over medium heat. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through.

Serves 6