Quinoa burger with seaweed and toasted cassava flour

Amaizin organic recipe Quinoa burger with toasted cassava flour seaweed and chickpeas


Serves 4

  • 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
  • Oil


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.