Processed with VSCO with s2 preset

VEGGIE BURGER PATTIES: *please note these are not the same as pictured, but are just as tasty!!

This delicious recipe is:

  • Gluten free
  • Dairy free 

Serves: 6 

  • 420g can of chickpeas
  • 3/4 cup bread crumbs (blend a 2-3 slices of bread – a handy way to use up the crusts!)
  • 1/2 medium-large onion
  • 1 cup mixed veggies (get your 5+ a day by adding carrots, broccoli, spring onion into the blender with the burger mix – capsicum is so good!)
  • 1 egg (vegan version is currently in the works, be patient!)
  • 2 cloves garlic
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp lemon juice
  • Salt and chilli to taste

Blend all the above ingredients together until the mixture is thick and smooth. You can add flour to a work bench and create evenly sized patties or spoon the mix straight into a frying pan with 1cm deep of hot vegetable oil – be careful when flipping as they crumble as they become more cooked. Once browned and crisp on the outside, transfer to a low-medium heat oven for 5-10 mins to cook through fully.

Serve with fresh salads, warmed bread rolls, homemade kumara fries and my beetroot hummus. Enjoy! 

ROAST BEETROOT HUMMUS: Vibrant & loaded with immune boosting vitamin C and other essential minerals, beetroot is a delicious vegetable that enhances any dish

This delicious recipe is:

  • Vegetarian
  • Vegan
  • A source of fresh vegetables

Serves: this mix makes more than 5 regular two person servings

  • 2 medium beetroots (I leave the skin on)
  • 420g can of chickpeas
  • 2-3 tablespoons of tahini (stick to 2 if you’re not a fan of a tahini flavour base!)
  • 4 cloves garlic (because what doesn’t garlic enhance?)
  • 4 tablespoons lemon juice
  • 2 teaspoons cumin
  • 1-2 teaspoons salt (depending of taste preference)

Chop and roast the beetroot in the oven with salt and oil, I usually find they cook in 20-25 minutes with the oven on high. 

Blend all ingredients together with the roast beetroot and thin with water if required. 

Serve with burgers, carrot sticks or in salads. Store in an airtight container and eat within a week.


This recipe was brought to you as part of The Love Club’s Fair Foodies project. The aim is to create nutritional and delicious recipes that have simple and sustainable ingredients (no dairy & local, fresh produce is incorporated in all recipes where possible) with an affordable price tag.

All images and ideas in this post are property of Maddie Mason @ The Love Club and may not be reproduced or used without prior permission and full credit to the owner. 


FairFoodies (1).png



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s