Meatless Mondays may extend to Tuesday with these flavorful and nutritious Fonio Moringa Veggie Burgers.
Serve these up at your next cook out– they’ll have your most die-hard carnivore friends stealing bites of the plant burgers all night long.
Moringa Fonio Veggie Burger
makes 4 burgers (vegetarian, vegan, gluten-free)
small handful salt + 1 tablespoon
2 green plantains, peeled and cut into large chunks
½ pound cassava (yuca), peeled and cut into large chunks
1 ½ cups cooked Yolélé fonio
2 cups finely chopped moringa (or spinach)
2 shallots, finely diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon moringa powder
1 tablespoon ground flax seeds
2 teaspoons ground cumin
½ lime, juiced
1 teaspoon ground black pepper
2 tablespoons vegetable oil
- In a large pot, bring enough water to cover plantains and cassava to a boil. Add salt and plantains, reduce to medium heat and allow to cook for 10 minutes.
- In a small bowl, add 3 tablespoons of the boiling water to the ground flax seeds and set aside.
- Add cassava to the pot and cook another 20 minutes or until they are soft. (You should be able to easily slice through the vegetables with a fork.)
- Drain vegetables and let cool on a large plate, about 20 minutes. Once cool, remove and discard the string-like fibrous core of the yuca.
- Mash the cassava and plantains in a large bowl. Then add moringa powder, cumin, lime juice, salt
andpepper. Continue mashing and taste. Add more lime, salt, and pepper to taste.
- Add the fonio, flax seed mixture, spinach, shallots, thyme,
andparsley to the cassava and plantain mixture. Using your hands, thoroughly combine all of the ingredients, folding and pressing the mixture so that it binds together.
- Shape the mixture into 3.5-4″ burger patties and place on a plate. Refrigerate for at least an hour, or half an hour in the freezer.
- Heat oil in a large nonstick pan over medium-high heat. Cook the burgers for 3-5 minutes on each side, until golden brown
- Enjoy between buns, lettuce wraps, or try them in a salad. We love them with a brioche bun, leafy greens, onion, tomato, mayo, and some hot pepper relish.