Quinoa burger with seaweed and toasted cassava flour
- 150 g cooked quinoa (= approx. 70 g uncooked quinoa)
- 150 g cooked white beans
- Amaizin cassava flour – toasted
- 1 tbsp nori, crumbled
- 1 tbsp mustard
- 1 lemon, grated zest
- 2 tbsp chives, finely chopped
- Salt and pepper
Put the quinoa, beans, nori, mustard, lemon zest and chives in a food processor and mix into a whole. Season with salt and pepper. Divide the mixture into 4 or 8 equal burgers and pan with the roasted cassava flour.
Put them in the fridge for half an hour to stiffen.
Heat some oil in a frying pan over medium-high heat. Bake the burgers for 3 minutes on both sides, until they have a golden brown crust.
The burgers are delicious with ketchup, mayonnaise, a sauce of tahini with the remaining lemon juice, or with a pickle.