yearbook

nutrition
Prep time:
Cooking time:
Total time:
10 minutes
10 minutes
20 minutes
Mushroom Burgers with
Cauliflower Couscous
Ingredients:
• 100g chestnut mushrooms,
diced into small pieces
• 200g chickpeas
• 1 chia egg (1tbsp chia seeds
plus 3tbsp water)
• 1 clove garlic
• 1tbsp olive oil
• 2tsp buckwheat flour/plain
gluten free flour
• Pinch Himalayan crystal salt
• ¼ tsp ground cumin
• Pinch smoked paprika
• ¼ tsp black pepper
• Juice of 1 lemon
• 2-3 radishes
• Small handful chives
• Small handful fresh
coriander/parsley
Method:
In a small bowl, make the
1 chia egg by mixing three
tablespoons water with one
tablespoon chia seeds.
Set aside.
2
In a frying pan, heat half
the olive oil (one to two
tablespoons) with the chopped
mushrooms, cumin, paprika
and garlic for five minutes.
Mash the chickpeas with
a potato masher, leaving
3
a few chunkier pieces. Add the
mushroom mixture, the chia
‘egg’, half the lemon juice and
the flour. Mix well then shape
into two patties.
4
Fry the burgers in the
remaining oil for about
three minutes on each side or
until browned and crispy on
the outside.
5
To make the cauliflower
couscous, cut half a small
cauliflower into pieces and
steam/boil for five minutes.
Place into a food processor
(or use a potato masher) with
the salt, black pepper and
remaining lemon juice until the
cauliflower pieces resemble
couscous. Add the sliced radish
and the chives.
6
To serve, place the
mushroom burgers on top
of the cauliflower couscous
and sprinkle with some fresh
coriander/parsley and a drizzle
of olive oil.
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