Kale is a firm favourite of mine, I pretty much eat this wonderful green stuff every day! Rich in vitamin A, so great for smooth, healthy skin, it also contains little known vitamin K which helps to strengthen your bones. My favourite kale is Cavelo Nero and I buy bags and bags of it each week from our local organic farm shop, lush lush, lush. Enjoy making these burgers, they are very versatile, you can have them as a main meal with veg mash and even vegan gravy or as a light lunch with a crisp salad.
I like to make a big batch of them, freeze them so I have spare ones when I want! (ps. make sure when you freeze them you put some parchment paper in-between each burger otherwise they’ll stick together when defrosting.) This recipe makes approx 12 burgers (4 people)
1 leek chopped
2 cloves garlic chopped finely chopped
5-6 mushrooms chopped
1 1/2 red chillis finely chopped
1/2 thumb fresh ginger peeled & finely chopped
2 teaspoons turmeric
1 teaspoon cumin
Olive oil or veg oil for frying
4 leaves cavelo Nero kale or 6-7 large leaves of curly kale finely chopped
Prep for mix 2:
In a pan of cold water add 1/2 cup red quinoa, 1/2 cup lentils, 1/2 cup buckwheat, 1/2 cup dessicated coconut and cook for 15-20 mins until soft, drain and set aside to cool with lid on.
Large handful chopped curly parsley
2 cups cooked quinoa, lentil, desicated coconut and buckwheat mix (see above for prep work)
1 cup cooked black rice
1 cup cooked wild and red rice mix or brown rice
1 flax egg ( see recipe below)
3 tablespoons flour (I use quinoa or chick pea flour, use what flou you have in the cupboard)
4 tablespoons nutritional yeast (optional)
1 teaspoon cayenne pepper – adds an extra kick if you like spicy (optional of course)
Salt and pepper
3 tablespoons flax seeds (linseeds) ground to a powder
6 tablespoons water
Grind the flax seeds to a powder in a Vitamix or similar grinder and add water, stir thoroughly and put in fridge for 15 minutes to settle.
Heat oil in frying pan and add leeks, garlic, ginger, mushrooms and chillies, cook for a few mins and add spices pepper and salt, stir thoroughly coating all ingredients and cook for a few more minutes the add chopped kale, stir through and take off heat and set to one side.
In a large mixing bowl add mix 2 and stir ingredients thoroughly.
Then add the cooked mix 1 and place in a food processor, mix using the cutting blade until burger consistency is achieved, however don’t over process. Remove from food processor and return mix to mixing bowl.
Flour a large chopping board and scoop out approx 1 large tablespoon of burger mix, roll in floured hands and pat into burger shape on floured board, place on separate plate and once all burgers are made place them in the fridge for 15 minutes to firm up before cooking.
To cook heat vegetable oil in frying pan, place burgers in pan and cook for a few minutes on each side until browned.
Serve with veg mash and spicy tomato salsa – YUM!!!