We tend to consume a lot of animal protein during Christmas and the New Year, so give these veggie burgers a try.
Serves: 8 people
Sun Dried Tomatoes in Oil
SuperValu Fresh Basil
stalks removed and leaves roughly chopped
1. Place the quinoa and vegetable stock in a saucepan. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the grains have softened and fluffed up. Take off the heat and allow to cool.
2. Bring a separate saucepan of water to the boil. Add the kale and simmer for 6 to 8 minutes. Drain well and squeeze out any excess water.
3. Warm 1 tablespoon of the olive oil in a small frying pan set over a medium heat. Add the onion and cook for 5 minutes before adding the garlic and cooking for 1 or 2 minutes more, until the onion has softened. Tip into a large bowl along with the cooked quinoa and kale. Add the eggs, sun-dried tomatoes and basil and mix well to combine. Using your hands, form into eight burgers.
4. Gently warm the remaining 2 tablespoons of olive oil in a frying pan set over a medium heat. Working in batches, fry the burgers for 5 minutes on each side, until crisp and golden. Serve straight away.
TIP: These burgers are great for food on the go, so make a few more to enjoy as a healthy lunch the next day.