INGREDIENTS
85 g quinoa (or 190 g leftover cooked quinoa)
375 ml water
8–10 sun-dried tomatoes (dry-packed, not in oil)
25 g unsweetened desiccated coconut
1 garlic clove, minced
2 tablespoons pumpkin puree or canned pumpkin
1 tablespoon melted coconut oil, plus extra for cooking
2 teaspoons fennel seeds
4 burger buns
sea salt and freshly ground black
pepper, to taste
salad greens, sprouts, avocado, to serve

TO MAKE

Rinse the quinoa in a fine mesh sieve. In a small pan, bring the quinoa and water to a boil over a medium heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed. Remove from the heat and leave, covered, for an additional five minutes. Fluff with a fork and set aside.

Rehydrate the tomatoes in a bowl of hot water for ten minutes. Drain, reserving the soaking liquid.

Combine the quinoa, tomatoes, coconut, garlic, pumpkin, one tablespoon coconut oil and fennel seeds in a food processor and pulse until the mixture comes together enough to be able to form patties and have them hold together. Add a splash or two of the tomato soaking water if necessary to help bind the ingredients. Season to taste.

Form the mixture into four patties. Heat a little coconut oil in a cast-iron skillet over a medium-high heat and cook each patty for five minutes per side, until crispy on the outside and warmed through. They are a little on the delicate side, so take care when flipping them that they don’t break apart. Serve on burger buns with tender salad greens or sprouts and a wedge of avocado.

VARIATION: For an oil-free option, the burgers can be baked in the oven at 180°C for 20 minutes.

Recipe and image from Superfoods 24/7 by Jessica Nadel, published by Murdoch Books.