4 smallish zuchinni grated
2 small carrots grated
2 spring onions chopped
2 cloves garlic chopped
approx 4 cups cooked quinoa (measured when cooked)
dukkah and/or spices to taste
3 tablespoons flour
Mix it all up together - this is a very generous recipe and made about 15 large patties.
I cooked up a lot of quinoa (I pronounced this incorrectly for a good year before I had to unlearn what I had learnt) as a side dish and made the burgers as a way of using up the left overs and what we had in the garden. All very approximate measurements. Gosh it's easy to overestimate how much quinoa you need to cook when it's dry.
So much of this going on around here!
Fry on BBQ or in frypan into flat patties.I think this would have to be my favourite vegie burger recipe to date, soooo easy and many possibilities to add different ingredients.
This is how we had the quinoa the first night. Just plain with Stephanie Alexander's Kitchen Garden Companion "Warm Saute of Zuchinni, Pine Nuts and Currants" amazing zuchinni recipe. The big Bowerbird has a penchant for balsamic vinegar and this is her favourite way to eat zuchinni - with a balsamic glaze.
We may turn green by the end of summer.
And there are still more on the bench awaiting consumption. Lot's of nectarines from our tree and cherry tomatoes aplenty.
It is safe to say we have a summer glut. Such a lovely problem.