Sunny Veg Burgers & Baked Shoestring Fries

This recipe is a take on Sunshine Burgers which we used to buy until I reverse engineered them. In order to have the burgers and fries ready at the same time, get the fries going and when they have just started to crisp up, lower the heat and bake the burgers.

makes 4 to 6 burgers (depending on the size)

Sunny Veg Burgers
1 cup cooked brown rice
1 cup sunflower seeds
1 carrot
1 clove of garlic
1/2 red onion
Handful parsley
S and P
1 flax egg

Preheat oven to 350.

Make the brown rice. Put the brown rice, sunflower seeds, carrot, garlic, onion and parsley in the processor. Process until totally combined.

Make the flax egg and mix in with the sunflower seed mixture. Season with salt and pepper. Mix well.

Place the mixture in the refrigerator for an hour. Take out, form burgers and place on a baking tray.  Bake for 20 minutes, flipping halfway through.

6 organic russet potatoes (approx 2 potatoes per person)
Avocado oil (or any any high heat oil)
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Preheat the oven to 450. Peel the potatoes and cut into thin strips. Toss with oil, salt and pepper and turn out onto a baking tray. Bake for about an hour or until crispy.

To serve, I like to mash an avocado (1/2 per person) to spread on the bun (a bagel or vegan English muffin.) Enjoy!

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