Nut Burgers


Another great, simple recipe that you can use for a ‘Sunday Weekly Cook Up’. Well refrigerate for 4-5 days. You can also freeze patties. Serve with your favourite steamed vegetables and seasoning (My favourites are broccolini, zucchini drizzled with lemon, olive oil & cracked pepper).   Nut Burgers


1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup of chia seeds
1 Cup of Almond Meal

400g of chickpeas (out of tin rinsed, or cooked)

1 Red Capsicum

1 Spanish Onion

1 Carrot

150g of washed baby spinach

1 teaspoon dill

1 teaspoon dried basil
1⁄2 teaspoon sea salt
Sprinkle of cayenne pepper (depending on desired spice)
2 cloves of minced garlic

Preheat oven to 200 degrees. Line 2x baking trays with baking powder, spray lightly with coconut oil.

In a food processor, combine vegetables and chickpeas. Add all herbs and spices.

Scrape out mixture into a bowl and add the remaining nuts. Once ingredients are mixed together evenly, add the almond meal gradually, mixing whilst you add. After the almond meal has been added, you may need to use your hands to ensure mixture and ingredients are together and binding.

Form into palm size balls (should make approx. 12-14) and gently press down on trays with the palm of your hand forming a burger pattie shape.

Bake in oven for 20 min, checking regularly. Once the top is starting to brown, flip over and cook for a further 15min.

Allow patties to cool before removing from trays.