Quinoa Burgers

1.  Rinse and cook the quinoa with the vege bouillon powder, adding the amaranth after 3-5 minutes.  Let the mixture cool a little.

2.  Add the sesame seeds, grated carrot, capsicum, parsley, tamari and chilli.

3.  Mix in the no egg replacer (dry) so the mixture lightly binds.

4.  Form into small patties between your thumb and middle finger, about 1.5cm high.

5.  Fry in rice bran or peanut oil until the patties appear golden and cooked through.

6.  Serve with a fresh green salad, avocado, sweet chilli sauce or your favourite chutney.

7.  This mixture makes up to 30 patties which keep well in the fridge and are a great snack or a light lunch the next day.

Recipe by Amber McLennan.