INGREDIENTS
- 1/3 cup red quinoa
- 150g firm cubed tofu
- 2 cups sweet potato, cooked & cubed
- ⅓ cup fine polenta, plus extra for dusting
- 2 chopped spring onions
- ¼ cup chopped coriander
- 1 large egg
- 1 Tbsp lemon juice
- Fine sea salt
METHOD
- In a small saucepan bring 1 cup of water to the boil. Rinse the Quinoa in a sieve and drain. Add Quinoa to the boiling water. Reduce the heat to allow the water to simmer. Cover the pan and cook for about 15 minutes, until the Quinoa is cooked. Drain carefully, if necessary.
- Place tofu and sweet potato in a large bowl and mash lightly with a fork. Add all remaining ingredients (except extra polenta) and combine gently.
- Carefully form mixture into patties and coat each patty lightly in polenta. Heat some oil in a large frypan and cook patties for about 3 minutes each side.
- Serve in a hamburger bun, with your favourite add-ons.
