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
Ingredients:
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

METHOD

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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