Cabbage burgers
For all those who thinks soya alone makes great burgers, cabbage proves you wrong!
An amazingly tasty cabbage burger with all healthy ingredients; mung beans, oats and quinoa, spiced with paprika and Himalayan rock salt!
This burger seems crumbly at first but binds together well after an hour of refridgeration, so don't be intimidated.
The large amount of protein in this burger keeps you filled for quite a while and it can be enjoyed for breakfast, lunch or dinner, with or without bread.
Cabbage burgers
For all those who thinks soya alone makes great burgers, cabbage proves you wrong!
An amazingly tasty cabbage burger with all healthy ingredients; mung beans, oats and quinoa, spiced with paprika and Himalayan rock salt!
This burger seems crumbly at first but binds together well after an hour of refridgeration, so don't be intimidated.
The large amount of protein in this burger keeps you filled for quite a while and it can be enjoyed for breakfast, lunch or dinner, with or without bread.
Open in Cookpad AppSteps
- 1
Boil mung beans (about 1/3 lb) until very soft, about 2 hours and mash until smooth.
- 2
Boil 1/2 cup quinoa in 1 cup water until water is absorbed and quinoa is fluffy.
- 3
Grind oats in processor until fine.
- 4
Cut cabbage finely.
- 5
Combine cabbage, mashed mung beans, cooked quinoa and oats.
- 6
Add in salt and paprika.
- 7
The mixture should be sticky.
- 8
Make 12 balls and flatten slightly.
- 9
Arrange on a cookie sheet and refridgerate for 1 hour at least.
- 10
Add a little coconut oil in a frying pan tawa and cook on one side for 5 minutes, flip and cook on the other side for 5 minutes until golden brown and crispy.
Cooksnaps
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