These veggie burgers are packed with the best vegetable sources of omega-3 fatty acids. Flaxseeds, pumpkin seeds, edamame beans, walnuts and cannellini beans are all excellent sources of the omega-3 fatty acid, alpha-linolenic acid. They are high in protein and many vitamins and minerals.

These tasty veggie burgers are baked in the oven and then browned by shallow frying.
Serves 12
400g can cannellini beans, drained and rinsed
1 red onion, finely chopped
1 clove garlic, chopped
1 cup cooked rice
½ cup raw walnut halves
½ cup raw almonds
½ cup raw cashew nuts
½ cup shelled edamame beans
¼ cup ground flaxseeds
¼ cup ground pumpkin seeds
70g pitted black olives
¾ cup parmesan cheese
1 egg
1 tsp vegetable bouillon


1. Preheat the oven to 180C
2. Place the beans, onion, garlic, rice, walnuts, almonds, cashew nuts, edamame beans, flaxseeds, pumpkin seeds and olives into a food processor and blend. You may need to add a splash of water to the mixture
3. Transfer the mixture to a large bowl
4. Stir in the cheese, egg and vegetable bouillon
5. Cover and place in the fridge for 1 hour
6. Divide the mixture into 12 burgers and arrange on a baking tray
7. Bake in the oven for 20 minutes. Turn half way through
8. Transfer to a frying pan and cook for 3
9. 5 minutes per side to brown the burgers
10. Serve with your favourite salad

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