Ingredients
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For the patties
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250g cooked, salted lupini beans
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150g sliced zucchini
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30g ground golden flaxseeds
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3 tbsp nutritional yeast
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3 tbsp fresh chopped parsley
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2 tsp fresh thyme leaves
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1/2 tsp turmeric
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1/2 tsp paprika
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2 chopped spring onions
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For the hemp dill sauce
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70g hulled hemp seeds
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60g water
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2 tbsp lemon juice
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2 tbsp fresh chopped dill
-
1 tsp dijon mustard
-
pinch of salt
-
pinch of black pepper
-
6 fresh lettuce leaves
-
150g mixed color tomatoes
Directions
The only high protein-packed veggies burgers you’ll want to eat.
Ingredients
Adjust Servings:
For the patties |
|
250g cooked, salted lupini beans | |
150g sliced zucchini | |
30g ground golden flaxseeds | |
3 tbsp nutritional yeast | |
3 tbsp fresh chopped parsley | |
2 tsp fresh thyme leaves | |
1/2 tsp turmeric | |
1/2 tsp paprika | |
2 chopped spring onions | |
For the hemp dill sauce |
|
70g hulled hemp seeds | |
60g water | |
2 tbsp lemon juice | |
2 tbsp fresh chopped dill | |
1 tsp dijon mustard | |
pinch of salt | |
pinch of black pepper | |
6 fresh lettuce leaves | |
150g mixed color tomatoes |
Steps
1
|
Start by removing the skin of lupini beans. Rinse them under cold water and dry them with a towel or some paper. |
2
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3
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4
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5
|
Brush a piece of parchment paper with olive oil and place the patties over it. |
6
|
Brush the surface of the patties with olive oil and bake them at 180°C for 15 minutes. |
7
|
Flip the patties and bake them for further 15 minutes. |
8
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While the patties are baking, make the hemp dill sauce by placing all ingredients in the blender jug of the food processor. |
9
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