First…more sugar help coming your way!
Before I share this recipe, I’d thought I’d let you know I’ve decided to start blogging twice a week in the hope that I can bring your more recipes, help & inspiration around everything lower sugar life related.
I used to write this frequently when I first started the blog but in the last year things got a bit crazy with trying to study for my IIN health coach qualification, continue with my other job, develop Mentor Me Off Sugar and start to see 1-2-1 clients. So about a year ago I reverted back to once a week. However, now all my new services are established and I’m getting into the swing of things, I really want to start getting more out to you more frequently and developing my blogging skills (which includes being a bit more open – something I’ve found tricky at times).
I’m also developing a massive backlog of things to share with you all at the moment. The more I write and work and talk to people around sugar, the more ideas I get for articles, recipes and everything else. It floats in my head a lot and I need to get it all out!
What really really helps and inspires me are your emails and comments. Many of your comments and questions inspire future posts and recipes. They help me know what you’re struggling the most with and give me the best ideas to create things to help you. So the most amazing thing you can do is comment and let me know how you’re going or what you’d like me to write about. Helps me help you kinda thing.
For all of you that commented last week to enter the month’s supply of Total yoghurt competition – thank you for some amazing insights and ideas. If you haven’t, you’ve still got to the 19th of September so hit me up with some of your thoughts on Greek yoghurt to win your weight in the stuff.
Anyway, thanks for reading, I really appreciate all of your support and hope you continue to enjoy everything…including the recipe below!
This recipe I whipped up the other week and loved. I’m not a vegetarian but I’ve always liked veggie burgers. I do find they have to be well spiced to avoid that potato blandness that you sometimes get with veggie burgers.
One of my favourite places in London is Borough market and I’ve often opt for this veggie halloumi burgers they do there. I just like the fact with a veggie burger you’re packing in lots of different vegetables in one tasty form. Usually eating out, I find getting vegetables the hardest thing to find in decent supply, which is why occasionally I like veggie burgers – because in essence the vegetables are the base of the meal.
Today I’ve got a recipe for you which makes some very tasty spiced, slightly Moroccan/Asian style veggie burgers with a tahini lime dressing. They’re absolutely delicious and although the ingredient list for this recipe does look long, many of the ingredients are likely to be already in stock if you’ve got the common spices on the rack.
If you make this recipe, you can keep some of the veggie burgers for your salad or lunch the next day and you can use leftover dressing for a salad later in the week. You can even jazz up a plain omelette with a bit of the sauce and if you were really brave, have one of the burgers for breakfast!
I packed two of the burgers out with me for an early dinner before I went to an evening networking event and saved myself from being starving at it!
Spiced veggie burgers with a tahini lime dressing
Cooks 6-8 burgers
Recipe inspired by Oh She Glows
For the burgers
- 1 medium sweet potato (I actually used ⅓ of a courgette that was leftover too)
- 2 garlic cloves, peeled & roughly chopped
- 1 handful of fresh coriander
- 1 thumb piece of fresh ginger (1 cm cubed), peeled & roughly chopped
- 1 can of chickpeas
- 2 eggs
- 4 heaped tbsp wholemeal flour (I used rye flour)
- ½ tbsp sesame oil
- ½ tbsp soy sauce
- Large pinch of salt (or to taste)
- Freshly ground black pepper
- ½ tsp hot chili powder
- 1 tsp dried coriander
- ¼ tsp turmeric
For the dressing
- 1 small garlic clove, crushed
- 1 handful fresh coriander
- 5 tbsp (about ¼ cup) of olive oil
- Juice of ½ a lime
- 2 tbsp tahini
- 2 tbsp water
- ½ tsp cumin
- Salt & pepper to taste
For the burgers
- Line a tray with greaseproof paper and preheat the oven to 180C
- Grate the sweet potato (& courgette if using). You can do this quickly in a food processor with the grater part. Transfer to a large bowl.
- Add the garlic, coriander, ginger and combine with an ‘S’ blade in the food processor
- Drain and add the can of chickpeas, blend but keep a little bit of rough texture. Add to the large bowl with grated sweet potato. Mix together.
- Break and whisk the two eggs into a bowl
- Add the flour and blend together
- Add all the spices and seasoning
- Add the oil and soy sauce. Mix everything together well to form a well combined wet mixture
- Mix this in with the grated sweet potato and chickpea mix
- Form into 6-8 burgers
- Bake for 15 minutes, flip and then bake for another 18-20 minutes
For the dressing
Add all the ingredients to the food processor and blend together to form a dressing. Add more water to get your desired consistency if you like.
Serve the burgers with a little salad and with the sauce drizzled on top. Sprinkle with sesame seeds if you so wish and garnish with a few coriander leaves.
Any vegetarians out there? How do you find eating lower sugar as a vegetarian? What would you like me to write about in the future?