Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 medium cauliflower, trimmed, cut into florets (approx. 600g)
- 1 cup panko breadcrumbs
- 2tablespoons korma curry paste*
- 4 spring onions, thinly sliced
- 1 small carrot, grated (approx. 70g)
- 1/2 cup quinoa flakes
- 1/2 bunch coriander
- 5milliliter olive oil spray
- 2 cup watercress sprigs
- 4 wholegrain rolls, split in half
- 60grams beetroot relish (to serve)
- 1 Lebanese cucumber, shaved into ribbons
- 1/2 cup Greek-style yoghurt
Nutrition per serving
2580kJ / 612Cal
2580 Kilojoules or 612 Calories
30% of daily energy intake*
Protein
23.5grams
Fat
11.9grams
Carbs
101grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring a medium saucepan of water to the boil. Add cauliflower and cook for 20 minutes or until soft. Drain and cool.
Step 2 of 4
Transfer to a food processor and pulse until finely chopped. Add breadcrumbs, curry paste, onion, carrot and half of the quinoa flakes. Roughly chop coriander and add to processor. Pulse to combine. Transfer to a bowl.
Step 3 of 4
Preheat oven to 180°C. Line a baking tray with baking paper. Form mixture into 4 patties and coat with remaining quinoa flakes. Place onto prepared tray. Spray with oil and bake for 20 minutes, turning halfway through cooking time.
Step 4 of 4
Fill the rolls with watercress, patties and beetroot relish. Add cucumber ribbons to burger and then top with yoghurt. Season with cracked pepper and serve. Option for healthier chips: shave a zucchini, parsnip and sweet potato using a vegetable peeler. Spray with oil and bake on baking paper-lined trays for 30 minutes until golden snd crisp.
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