Veggie Burgers Patties
These veggie burger patties can be eaten with a simple salad, or turned into a delicious burger with a wholegrain bun, tomato, lettuce, relish and mustard. The nutritional information provided is for the patties only. These patties are cooked in the oven which eliminates the need for oil, and therefore, less calories.
Serves: makes 8 large patties
Container: store in one airtight container and take them out as you need them, you can also freeze them too, wrap them individually in greaseproof paper so they don’t stick together in the container
Time: approximately 25 minutes
Nutritional info per serving: Per patty
- Calories: 130
- Fat: 4 grams
- Protein: 7 grams
- Carbs: 14 grams
Ingredients:
- 5 Portobello mushrooms, cut into small pieces
- 1 cup corn kernels
- 1 cup chickpeas, drained and rinsed
- 2 eggs, lightly beaten
- 1 cup almond flour
- Large handful of fresh parsley, finely chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. chili powder
- Salt and pepper, to taste
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Place all ingredients into a large bowl and add a pinch of salt and pepper.
- Vigorously stir until thoroughly combined.
- Shape the mixture into 8 large patties.
- Place the patties onto the baking tray and place into the oven.
- Bake for about 7 minutes on each side (just take the tray out of the oven and turn the patties over after 7 minutes then put them back in for another 7) or until cooked through and golden on the outside.
- Stack into an airtight container and store in the fridge until needed.
