Over the last few weeks I’ve been creating some delicious green meals and juices that help nourish the body and just make you feel great ! My green burgers take about 5 minutes to mix up and they are perfect hot out of the oven or cold as part of your lunch time salad. Hubby loves to eat them with a side of cinnamon roasted sweet potato, smashed avocado and a generous drizzle of lime – I throw them into my garden salad made with lots of leafy greens, avocado and a drizzle of parsley + mint salsa verde.
What’s good about them:
Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress. Green peas are loaded with antioxidants and anti-inflammatory nutrients. They are a great source of Vitamin A, K + folate, fibre and packed with protein as well as iron for energy metabolism. Chickpeas are high in both protein + fibre that help keep blood sugars steady and control insulin output.
100 g pistachio nuts
1 x 400 g tins chickpeas, (garbanzo beans) well drained (225 g drained weight) (see notes on endanami + broad beans)
100 g (1 cup) green peas fresh or frozen
2 bunches coriander, chopped (see notes)
50 g baby spinach leaves
4 spring Onion, finely sliced
2 tablespoons tahini (sesame seed paste)
generous grind of black pepper
2 tablespoons tamari soy sauce
Grind the pistachio nuts coarsely for 10 seconds in your food processor.
Add the drained chickpeas, green peas, coriander, spinach, spring onion and pulse again until combined.
Add the tahini, pepper and tamari.
Pulse again until combined. You should have an awesome green vegetable mix that comes together when pressed.
Form into 10 burgers.
Coat with pumpkin seeds for garnish if you like for presentation.
Drizzle or brush tops with a little olive oil and bake in a moderate 180 C oven for 20 minutes until heated through and golden.
Serve with a large green salad, fresh lime + salsa or roasted sweet potato wedges.
These burgers keep in the fridge uncooked for up to 3 days. Yes they can be frozen. Yay !
You can also cook in a pan over a low heat with a little olive oil until golden.
Stuff into lettuce cups + top with thick natural yoghurt, avo and tomato chilli salsa for the most amazing soft shell tacos.
Endanami soy beans or broad beans can be used in place of the chickpeas.