Today please welcome Emma from Coconut and Berries.
I first remember “meeting” Emma via my weekly Wellness Weekend events. She wowed me right from the start with the incredible submissions from her blog! Emma’s recipes are not only creative and healthy, they are incredibly beautiful, too. Along with studying languages at university, she’s also an incredibly talented photographer. You may have seen some of her work on my friend Dreena’s blog, where Emma’s photos feature prominently. And I’m so pleased to say that she’s also one of the testers for my upcoming book, The Candida-Free Kitchen (tentative title)! See some of her cookbook creations here.
Today, she bring a fantastic main dish to the blog. I’ll let Emma take it from here! Thanks so much for today’s recipe, Emma. 🙂
Hello Ricki’s readers! I’m a long-time reader of Ricki’s blog myself and have made countless numbers of her delicious recipes over the years. Offering my “services” by guest-posting while she’s busy working away on her next cookbook is the least I can do to repay her.
Today, I bring you one of my own recipes – Green Power Burgers!
A veggie burger is one of those recipes everyone needs to have up their sleeve. They seem to appeal to everyone, vegetarians and omnivores alike, and what I especially like about them, is that they can be frozen so I always have a quick meal on hand for those evenings when I’m too tired to cook.
Of course not all veggie burgers are created equal. I don’t know if this is the case all over the world but at least in England store-bought burgers are….somewhat lacking. To me a veggie burger should actually contain vegetables (!) but still be dense and hearty, and definitely not fall apart when baking like many of the recipes I’ve tried.
My “Green Power Burgers” hit the jackpot. Made from a base of edamame and buckwheat they’re grain-free and high in protein. Plenty of fresh herbs amp up the flavour, and along with the kale, lime and pumpkin seeds, make them worthy of their name.
Green Power Burgers
2 cups cooked, shelled edamame (1/2 cup reserved)
1- 1/2 cups cooked buckwheat (1/2 cup reserved)
1 cup loosely packed fresh parsley
1/2 cup loosely packed fresh basil
2 large handfuls of chopped kale
4 green onions, sliced
1/4 cup pumpkin seeds, soaked and drained
2 Tbsp lime juice & zest of 1 lime
6 Tbsp water
2 tsp apple cider vinegar
1- 1/2 tsp fine sea salt
1 Tbsp chia seeds
Add 1 -1/2 cup of the edamame, 1 cup of the buckwheat and the fresh herbs to a food processor and pulse until everything comes together, avoiding over-processing. Pulse in the kale and green onions.
Blend together the remaining ingredients (pumpkin seeds through to chia seeds) until you have a thick sauce. I use a personal blender for this as it’s not a large amount. Add this sauce to the food processor and pulse another few times until it’s all combined. Finally, pulse in the reserved edamame and buckwheat.
Remove the mixture to a bowl and refrigerate for at least an hour.
Preheat oven to 350F/180C and line a baking sheet with parchment paper.
Shape the mixture into 6 patties (approx. 1/2 cup in size), place on the prepared baking sheet and bake for 35-40 minutes until firm and dry.
You can also pan-fry the burgers in a little oil for approx. 7-10 minutes each side over low-medium heat.
Serve with your favourite burger fixings. Pictured on a lettuce “bun” with raw aioli (recipe from Dreena Burton’s Let Them Eat Vegan), sliced avocado and tomato and sweet potato fries. Makes 6 (May be frozen before or after cooking).
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Emma is the author of Coconut and Berries. If you’re new to Coconut and Berries, sign up for email updates and join Emma elsewhere: she’s on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter!
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