Roasted Red Pepper and Feta Quinoa Burgers
Slimming Eats Recipe
Green – 1 HEa, 1 HEb and 1.5 syns per serving
Extra Easy – 1 HEa, 1 HEb and 1.5 syns per serving
1/3 cup of quinoa
1 red pepper, chopped
1 small red onion, chopped
salt and black pepper to season
84g of feta cheese, crumbled (2xHEa)
2 tablespoons of Philadelphia extra light (1.5 syns)
baby spinach leaves
2x60g whole wheat rolls, toasted (2xHEb)
12 cherry tomatoes
1 garlic clove, crushed
1 teaspoon of brown sugar (1 syn)
splash of balsamic vinegar
Frylight or Pam spray
Cook the quinoa as per the packet instructions, then place in a large mixing bowl and set aside
Preheat oven to 180c or 350f
Place the onion and red pepper in a oven dish, spray with Frylight or Pam spray and roast in the oven till softened
Place the tomatoes and garlic in a separate oven dish, spray with Frylight or Pam spray, add the splash of balsamic vinegar and sugar and roast until softened.
(allow approx 30 mins for the roasting of veg)
When the peppers and onion are softened, transfer to a board and chop up into smaller pieces (or you can add to a mini food processor and do a couple of chop cycles with the chopping blade to make into smaller pieces). Add to the quinoa, along with the feta and cream cheese and mix well. Set aside and allow to cool.
Add the egg and work together well to bind all the ingredients together and then form into two equal sized patties.
Spray a frying pan with Frylight or Pam spray, and add the patties to the pan. Spray over the top with more Frylight or Pam spray. Carefully flip over and cook the other side, so that both sides are golden.
Top two, half of your rolls with some baby spinach and then add the burgers.
Mix around the roasted tomatoes in the oven dish, so they go all soft and slightly mashed. Add to the top of the burgers and then add the other half of the rolls to the top.