1 Cup dry quinoa
1 Cup water
1/3 Cup Pecans (or another nut)
2 cloves garlic
1 small onion
1/2 Cup grated carrot
1 heaped Cup of cooked chickpeas
1 Tbs tamari
2 Tbs peanut butter
4 Tbs arrowroot
2 tsp good curry powder
1/2 tsp salt
1. Cook Quinoa in a pot with a lid with the water until water is absorbed. (google how to cook quinoa properly to avoid yucky flavour, you have to rinse it very well before cooking. I also tend to soak it for a little while). Cool cooked quinoa.
2. Meanwhile saute the onions and garlic in a little oil on low-medium heat until they are soft. Then add in the curry powder and cook for another minute or so. Remove from heat.
3. Grind pecans in food processor (or chop finely by hand) and tip into a mixing bowl with the quinoa. Add in the grated carrot, tamari, PB, arrowroot & salt.
4. -optional- pulse chop the onion mixture in a food processor with the chickpeas... OR you could leave the onion mixture chunky and just mash the chickpeas by hand. Add the chickpeas & onion mixture to the bowl with everything else.
5. Mix it. If it's too dry add a little water, or if its too wet add a little flour.
6. Form into patties (I like to use a metal egg ring to make nice round ones)
7. put them in a frige if you want, will help them firm up. I just fried mine straight away because I was in a hurry and they were still fine, just need to be gentle with them
8. Fry in a frypan using your chosen oil or cooking spray, on medium heat until golden on both sides.
We ate ours in lettuce buns. That is instead of having a bun we placed our burger on a cos/romaine lettuce leaf with a big slice of tomato, cucumber, avocado, onions etc on top. Rolled the lettuce around it and ate it like that. Good excuse to eat more burgers!
ETA: you may need to cook your quinoa in a little more water, just add more as needed so it doesn't stick and it cooks completely