Vegetarian Burgers
Buckwheat pancakes can be a surprisingly good option for people following a Candida-friendly diet—when made with the right ingredients. Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It provides slow-burning carbohydrates, fibre, and important minerals that support stable energy levels and digestive health.
Servings: 12 pancakes
Ingredients
- 2 cups Dried chickpeas
- 2 cups Cooked and mashed pumpkin
- ½ cup Sesame seeds (toasted)
- ½ cup Sunflower seeds
- 4 tbsp Tomato paste
- 1 small Onion
- 1 cup Soft tofu (mashed)
- Seasoning (salt and pepper) to suit
Step-by-Step Instructions
- Allow the 2 cups of chick peas to soak overnight in water. Drain, then cook chick peas, rinse, cover the chickpeas well with fresh water, bring to boil, then simmer until soft for approximately 30 - 45 minutes.
- Drain the chickpeas, put into a bowl and mash. Add the cooked pumpkin (with skin removed) and continue mashing the chickpeas and pumpkin together.
- To toast sesame seeds, place them in a saucepan over a medium heat, stir frequently until browned. Add NO oil or fat. They brown very quickly, watch carefully. I have found that it pays to wash & drain them in a sieve; they don’t pop allover the place that way in the pan!
- Combine all ingredients in recipe in a bowl and mix well. Shape into burgers.
- Place on a greased oven tray. Bake at 200 C for about 20-30 minutes or shape into patties, dip in breadcrumbs and fry gently in heated olive oil.