Multigrain Spring Green Veggie Burgers
So, it has happened… The daughter has officially turned her nose up at school lunches, and declared it will be all about home cooked lunches and preferably Indian food. This week’s installment, which also happens to be the recipe redux theme is all about lunchtime and healthy quick options for the same. As things go, we love patties in our house, you can call them tikkis in Hindi or burgers in plain speak and today we are talking about a veggie burger with fresh baby spinach (lots of it), oatmeal and flax seed topped with the crunchy carrot slaw I had made over the weekend. In short, a Multi Grain Spring Green Veggie Burger.
It ended up being a pretty wholesome and if I may say so a very delicious meal. The base is made with potatoes, if you want to up the ante, you can certainly use sweet potatoes, I also experimented with baking and shallow frying the burgers, and honestly while the shallow frying resulted in a crisper patty, the baked very also worked pretty well into a nice somewhat golden patty.
These treats were a great Sunday lunch on the go, as the kids were over at Lyndhurst.
. Spring has finally sprung, and what a beautiful few days we are having. The tulips are out and about, as are the pansies. Slowly, but surely I am getting my flower groove back, there is a reason why spring is a season of renewal. I am heading off to the farm for the first of the next three classes. Last time I checked, we still had two spots left so if you happen to have time this afternoon, do consider stopping by and joining me.
Back to the burger, here is the recipe for you. And, if you are searching for lunchbox ideas, be sure to sign up for the monthly mailing because there is bound to be a fair number of lunch box ideas coming down the pike. For those of my readers celebrating Passover, wishing you a great holiday!
A hearty and healthy multi grain veggie burger that is vegan and gluten-free.
Ingredients
- 6 medium sized Yukon gold potatoes
- ½ pound of fresh spinach or other spring greens (such as chard)
- 1 teaspoon salt
- 1/3 cup old fashioned rolled oats
- 3 tablespoons flaxseed meal
- ¾ teaspoon red cayenne pepper
- 1 teaspoon cumin powder
- ½ teaspoon powdered coriander
- 2 tablespoons chopped cilantro
- 1 or 2 tablespoons chickpea flour (this is optional, I have found that the flax seed meal binds this quite well)
- Oil for greasing the baking pan or drizzling
Instructions
- Boil the potatoes for 15 minutes, until soft, peel and mash the potatoes. In the meantime, microwave the spinach for 2 minutes until wilted and then pulse in the food processor. Try and drain out any excess water.
- Add the chopped spinach to the mashed potatoes and add in the salt, the oats and the flax seed meal. Add in the red cayenne pepper and the cumin powder and the coriander powder and the chopped cilantro and mix well.
- Stir in the chickpea flour if using and shape into 3-4 inch sized burger patties.
- Set in the refrigerator for at least 30 minutes. Note, these can be made the day before you need them.
- If frying them, heat oil in a skillet and carefully fry them for about 4 minutes on each side. Remove and serve with your favorite condiment and fixings. In this case I have used red onions and the carrot slaw.
- If you are baking them, pre-heat the oven to 375 degrees, generously grease a baking sheet. Place the patties in a single layer, and bake for 10 to 12 minutes on each side.
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