3 knobs of ginger peeled and roughly chopped
1 lemon juiced
2 tbsp ground flax seeds mixed with 6 tbsp water
2 cups brown couscous
1 and ¼ cup boiling water
1 medium courgette grated
2 carrots peeled and grated
4 spring onions finely chopped
1 cup ground almonds
1 tsp turmeric
2 tbsp Plantforce Synergy unflavoured protein
3 tbsp tapioca flour ( or corn flour)
1 tbsp Ras el Hanut Morrocan spices
2 tbsp olive oil
2 tbsp tomato paste
2 cups baby spinach leaves washed ( or the same amount of chard leaves shredded)
In a small bowl combine the ground flax and water. Mix until it becomes a thick paste. Set aside. You will need this in the end.
Combine in a blender the ginger and lemon juice and blend to a fine paste. Set aside.
In a 1lt airtight container combine couscous, boiling water and the ginger and lemon paste. Stir and close the lid of the container. Set aside for 5 min, then open the lid.
In a clean cloth place the grated courgette and by turning it into a ball squeeze out as much of its juice as you can.
In a big bowl combine courgette, carrot, spring onions, ground almonds, plantforce synergy protein and tapioca flour. Mix well, then add the couscous, tomato paste, spices and olive oil. Mix again until you get a uniform scone dough like consistency. Last, add the baby spinach or chard and the flax paste. Mix again with your fingers making sure not to overwork the mixture as it will bruise the greens.
Mould in patties with a burger form or in half cup sized balls. Place the vegan burgers on a tray covered with parchment, leaving enough space between them. Ideally the free space between the burgers should be of the same dimensions as the burger itself.
Bake for 30-40 min. Check after 25 min. The burgers are ready when they have formed a crust and cracks appear on the surface. Once ready, let the tray to cool down first. Then remove them by running a spatula under each burger. Vegan burgers are delicate so do not attempt to remove them when they are still hot as they will still be stuck to the tray.