Vegetable quinoa burgers

Prep 25 mins + chilling time | Cook 25 mins | Makes 6

½ cup quinoa
1 tbs extra virgin olive oil, plus extra oil for shallow frying
1 small red onion, finely diced
1 garlic clove, crushed
2 tbs tomato paste
½ cup coarsely grated carrot (about 1 small carrot)
½ cup coarsely grated zucchini (about 1 small zucchini)
1 cup fresh multigrain bread crumbs
50g feta cheese, finely crumbled
2 free-range eggs
1/3 cup coriander leaves, finely chopped (+extra leaves to serve)

To serve:
4 brioche burger buns, toasted
Butter lettuce leaves
Sliced tomatoes
Lebanese cucumber ribbons
Mayonnaise mixed with
piri piri sauce

Step 1 Cook quinoa following packet directions. Transfer to a large bowl and set aside for 30 minutes or until cooled to room temperature.

Step 2 Meanwhile, heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring often, for 4-5 minutes or until soft. Stir in garlic and tomato paste. Add carrot and zucchini and cook, stirring occasionally, for 3-4 minutes until vegetables slightly soften. Set aside to cool slightly.

Step 3 Add vegetable mixture to the cooled quinoa. Add breadcrumbs, feta, eggs and coriander. Season with salt and pepper. Mix until combined. Divide mixture into 6 and form into 6 patties. Place on a tray lined with baking paper, cover and chill for 15 minutes.

Step 4 Heat ½ cm oil in a large non-stick frying pan over medium heat. Add patties and cook for 6-8 minutes on each side or until golden brown. Drain on paper towel.

Step 5 Toast brioche buns. Place bun bases on a board. Top each with lettuce, tomatoes, cucumber and a pattie. Drizzle with mayonnaise and piri piri sauce and sprinkle with extra coriander leaves. Cover with bun tops and serve .

Good for you ... Zucchini

Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.