Ingredients

• Ingredients 4 egg replacer 1 large onion 4 cloves garlic, chopped 1 cup polenta 1 teaspoon smoked paprika ½ teaspoon dried herbs 1-2 teaspoons sea salt (to taste) 1 teaspoon ground black pepper 3 cups mashed butternut pumpkin, cooled 2 cups cooked quinoa Olive or coconut oil

Preparation

• Method Mix egg replacer with a few tablespoons of water. Heat oil in a pan and fry the onion until clear, then add the garlic and cook for a few minutes. Add egg replacer, polenta and seasonings. Remove from heat and add quinoa and butternut. Form into burgers with your hands, and put on a place and refrigerate for at least half and hour. Don’t skip the chilling process. Cook the burgers on medium heat, and turn over once a crust has been formed. This takes about five minutes. Serve with salad or steamed vegetables.