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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

The Veggie Burger

The Veggie Burger

Looking for a fibre-some meal look no further! These are jam packed burgers, easy to make and great to have as a meal prep option as they last very well and don’t leave off any funny smells! The texture of both are very satisfying, I even fooled one person into thinking it was meat( although he was drunk so I’m not sure that counts) I served these with some parsnip fries, roasted in some coconut oil, salt , pepper and thyme. The perfect “fakeaway” !

INGREDIENTS

QUINOA, SWEET POTATO & KALE BURGERS
*makes 9 burgers

  • 1 large / 2 small sweet potatoes – cooked
  • 1/2 can of chickpeas (220g)
  • 200g of quinoa – pre cooked
  • 4 large sundried tomatos
  • 40g baby kale or baby spinach – chopped
  • 60g feta *optional
  • 1/2 tbsp cumin
  • 15 g fresh parsley – chopped

 

SPICY MEXICAN BLACK BEAN & BULGUR BURGERS
* makes 10 burgers

  • 180g bulgur – pre cooked
  • 2 tins black beans (425g × 2)
  • 100g fresh/frozen corn
  • 1 red onion
  • 2 large garlic cloves
  • 1 red chilli
  • 20g fresh coriander
  • 1/2 tsp paprika
  • 1 tsp tumeric
  • 1 tsp coriander
  • Juice of half a lime

 

SIMPLE RED SAUCE

  • 2 sweet red peppers
  • 4 sun dried tomatoes
  • Salt
  • *optional – tsp chilli powder

 

HUMMUS

  • 600g chickpeas
  • 2 tbsp tahini
  • Juice of a lemon
  • 1 garlic clove
  • tbsp olive oil/rapeseed
  • tsp cumin
  • Dash of water
  • *sunflower seeds and paprika to serve

 

METHOD

QUINOA, SWEET POTATO & KALE BURGERS

  1. Preheat oven to 190ºC
  2. Once you have the sweet potato cooked & skin removed, mash and stir in the cooked quinoa.

the-veggie-burger1

3.  In a food processor blend the chickpeas and sun dried tomatoes, until smooth.
4.  Stir in with the quinoa and sweet potato, add in the rest of the ingredients and combine well.
5.  Mould into burgers and bake in the oven for 45 minutes.

 

MEXICAN BLACK BEAN

  1. Preheat the oven to 190°C
  2. Dice the red onion, chop the chilli and mince the garlic, gently fry off (without burning) in a large pan with some coconut oil or oil of choice, once softened and lightly golden add in the spices and corn, cook for 2-3 minutes.
  3. In a bowl mash the drained black beans and stir in the bulgur, lemon juice and chopped fresh coriander.
  4. Stir into the onion spice mix, combine and mould into burgers.
  5. Bake for 50 minutes.

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SIMPLE RED SAUCE

  1. Roast the red peppers with a little salt and pepper until roasted and browned (30 minutes approx)
  2. Place in a blender with the sun dried tomatoes salt and spice, blend until smooth.

 

HUMMUS

  1. Place all ingredients into a food processor/nutri-bullet and blend until completely smooth.

the-veggie-burger3

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