GLUTEN-FREE VEGGIE BURGER

Ingredients

5 g seaweed salad
½ red onion
½ medium zucchini
1 carrot
½ red bell pepper
2 g fresh cilantro
8 g flax
80 g chickpea flour
8 g baking powder
Salt and pepper to taste

Prepared by

1. Soak the flax seeds in cold water for 25 minutes and strain using a colander (they will release a kind of slime that sticks to them, that should be left).
2. Chop the cilantro.
3. Grind the vegetables with a food processor.
4. Combine the ground vegetables with the flaked seaweed salad, chopped cilantro, flax seeds, chickpea flour, baking powder, and season with salt and pepper.
5. Chill in the refrigerator for 30 minutes.
6. Preheat the oven to 160C.
7. On a baking sheet with parchment paper, make the burgers using a ring to make the circular shape and ensure they are not too thick.
8. Bake for 15 minutes and flip the burgers with a spatula and continue baking for 15 more minutes until they are golden brown and cooked through.