"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Veggie Burger

IQS - Easy family recipes
Photo by: Jane Costin
  • 2 servings
  • Prep - 15 mins
    Cooking - 10 mins
  • Total - 25 mins
IQS - Easy family recipes
Photo by: Jane Costin

This veggie burger is an excellent way to have a veggie filled meal. Filled with sweet potato, pumpkin, zucchini and carrot you will be glowing after this meal.  

Servings: 2
Preparation: 15 mins
Cooking: 10 mins

Ingredients

  • 1 medium (400g) sweet potato, cut into wedges.
  • 2 tablespoons coconut oil.
  • 1 small beetroot, grated.
  • 1 handful lettuce leaves.
  • 1/2 cup satay sauce (see recipe below).
  • 2 sourdough bread rolls or wholewheat wraps (or bread of your choice).

Pattie

  • 1/2 cup cooked chickpeas, (use canned if you prefer).
  • 300 g pumpkin, chopped, cooked and pureed (this should be about 1/2 cup).
  • 2 spring onions, finely sliced.
  • 1 small zucchini, grated (excess liquid removed).
  • 1 small carrot, grated.
  • 1 small red chilli, deseeded, finely chopped.
  • 1 egg, lightly beaten.
  • 2 tablespoons buckwheat flour (or flour of your choice).
  • sea salt and pepper.

Directions

1. Preheat oven to 240°C / 475°F / Gas Mark 9. Toss sweet potato in 1 tablespoon of coconut oil and place on baking tray. Cook in over for 30-35 minutes until golden and tender.

2. Meanwhile, combine chickpeas, pumpkin, onion, zucchini, carrot, chilli, egg and flour. Season with salt and pepper.

3. Heat remaining oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make two large patties. Cook for 5 minutes each side or until golden and cooked through.

5. Divide ingredients up amongst the two burger buns, and serve with sweet potato chips.


Note

Use the Peanut Satay Sauce from this recipe.

This veggie burger is an excellent way to have a veggie filled meal. Filled with sweet potato, pumpkin, zucchini and carrot you will be glowing after this meal.

Ingredients

  • 1 medium (400g) sweet potato, cut into wedges.
  • 2 tablespoons coconut oil.
  • 1 small beetroot, grated.
  • 1 handful lettuce leaves.
  • 1/2 cup satay sauce (see recipe below).
  • 2 sourdough bread rolls or wholewheat wraps (or bread of your choice).

Pattie

  • 1/2 cup cooked chickpeas, (use canned if you prefer).
  • 300 g pumpkin, chopped, cooked and pureed (this should be about 1/2 cup).
  • 2 spring onions, finely sliced.
  • 1 small zucchini, grated (excess liquid removed).
  • 1 small carrot, grated.
  • 1 small red chilli, deseeded, finely chopped.
  • 1 egg, lightly beaten.
  • 2 tablespoons buckwheat flour (or flour of your choice).
  • sea salt and pepper.

Directions

1. Preheat oven to 240°C / 475°F / Gas Mark 9. Toss sweet potato in 1 tablespoon of coconut oil and place on baking tray. Cook in over for 30-35 minutes until golden and tender.

2. Meanwhile, combine chickpeas, pumpkin, onion, zucchini, carrot, chilli, egg and flour. Season with salt and pepper.

3. Heat remaining oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make two large patties. Cook for 5 minutes each side or until golden and cooked through.

5. Divide ingredients up amongst the two burger buns, and serve with sweet potato chips.

Note

Use the Peanut Satay Sauce from this recipe.