Quick & Easy Vegan Pumpkin Burgers

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These pumpkin burgers are fast and simple to make, and the result is beyond delicious. They are crispy on the outside and soft in the middle. Pumpkin and curry are always a winning match together. You will see! I love to serve them in a burger or just like this with a spoonful of coconut yoghurt and some fresh coriander. Enjoy!

Further Food Nutritionist Commentary:

Pumpkins are a rich source of beta carotene, high in fiber, good low-calorie source of vitamin C and potassium. The pumpkins seeds are a good source of protein, iron, B vitamins and vitamin E. They can be stored for long periods of time and are high in unsaturated vegetable oil. A half cup of pumpkin has only 40 calories and is very low in fat. For those who have hypertension and cardiovascular disease, beware of the amount of sodium and calories in this recipe.


By Denine Rogers

Quick & Easy Vegan Pumpkin Burgers

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 2

Ingredients

For the beet sauce:

3 pre-cooked beets, chopped
2 tablespoons tahini sauce
½ lemon juice
salt to taste
2 teaspoons extra virgin olive oil

For the pumpkin patties:

1 egg-substitute: 1 tablespoon ground flaxseeds + 3 tablespoons warm water
1 cup raw pumpkin
3 tablespoons chickpea flour
2 tablespoons olive oil for frying
2 teaspoons curry powder
a pinch of salt

To garnish:

2 vegan buns
1 carrot, grated
1/4 avocado, sliced
½ handful sprouts
some green leaves

Instructions

  1. For the beet sauce. Blend all the ingredients together until smooth. Set aside.
  2. For the flax-egg. In a small bowl add 1 tbsp of flaxseeds and 3 tablespoons of water; stir well, and place in the fridge to set for 15 minutes.
  3. For the fritters. Grate the pumpkin coarsely into a bowl. Add all the other ingredients and mix well until the mixture feels like it will hold together. Use your hands to roll the mixture into 4 patties.
  4. Heat about an inch of oil in a skillet over medium-high heat. Place fritters in the skillet reduce heat to low and cook fritters on each side for about 2/3 minutes until golden brown.
  5. Drain on a paper towel-lined plate.
  6. To serve, slice each bun and fill each one with some green leaves, grated carrot, sprouts, 2 pumpkin fritters, 2 tablespoons of beet sauce and the avocado slices. Enjoy!
For the beet sauce. Blend all the ingredients together until smooth. Set aside. For the flax-egg. In a small bowl add 1 tbsp of flaxseeds and 3 tablespoons of water; stir well, and place in the fridge to set for 15 minutes. For the fritters. Grate the pumpkin coarsely into a bowl. Add all the other ingredients and mix well until the mixture feels like it will hold together. Use your hands to roll the mixture into 4 patties. Heat about an inch of oil in a skillet over medium-high heat. Place fritters in the skillet reduce heat to low and cook fritters on each side for about 2/3 minutes until golden brown. Drain on a paper towel-lined plate. To serve, slice each bun and fill each one with some green leaves, grated carrot, sprouts, 2 pumpkin fritters, 2 tablespoons of beet sauce and the avocado slices. Enjoy!

Nutrition Information

Per Serving:
Calories: 1014; Total Fat: 52 g; Saturated Fat: 7 g; Monounsaturated Fat: 24 g; Polyunsaturated Fat: 9 g; Cholesterol: 10 mg; Sodium: 842 mg; Potassium: 1470 mg; Carbohydrate: 106 g;  Fiber: 18 g; Sugar: 14 g; Protein: 33 g
Nutrition Bonus:
Vitamin C: 32%; Vitamin A: 273%; Iron: 30%; Calcium: 10%;
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