LOSE IT-04.2019

48 LOSE IT! VOLUME 30

FOOD

1½ tsp bicarbonate of soda

125g golden flaxseed powder

FOR THE PATTIES

500g pumpkin, peeled, mashed

and chilled

100g feta cheese, crumbled

2 tbsp coconut flour

1 egg white, whisked

2 tbsp golden flaxseed powder

50g pecan nuts, toasted and

chopped

1 tsp each cayenne pepper,

paprika, white pepper, oregano

and thyme – dried

coconut oil for shallow frying

TO SERVE

double cream yoghurt

lettuce leaves

1 large avocado, sliced

1. For the buns: Preheat the
   oven to 180°C and line a baking
   tray with baking paper. Place the
   eggs, double cream yoghurt and
   mustard into a bowl and whisk
   to combine. Place all the dry
   ingredients into a bowl, stir to
   combine and make a well in the
   centre. Add the egg mixture and
   stir well to combine.
   2. Form the mixture into 4 balls
   and place onto lined baking tray.
   Bake for 25–30 minutes or until
   hollow sounding when tapped,
   then remove from the oven. Allow
   to cool; halve.
   3. For the patties: Place pumpkin
   into a bowl, add feta, coconut
   flour, egg white, flaxseed, pecan
   nuts and spices, and stir well to
   combine. Shape into 8 patties.
   Place in the fridge to chill and firm
   up (about 30 minutes).
   4. Heat coconut oil in a pan,
   add patties and shallow fry until
   golden and a crust has formed.
   5. To assemble: Spread a little
   yoghurt on the buns, top with
   lettuce leaves, 2 patties, chopped
   avocado and the top of the bun.
   6. To serve: Serve immediately.

PORK BURGER WITH

MUSHROOM BUN

SERVES 8–10

1 x 1.4kg pork shoulder roast,

bone in, at room temperature

2 tbsp paprika

2 tbsp chives, dried

Himalayan salt and black pepper

1 x 410g tin tomatoes, crushed

3 tbsp tomato paste

1 cup home-made beef stock

2 green chillies, chopped

FOR THE TOPPING

lettuce leaves

8–10 large brown mushrooms,

grilled

200g red cabbage, shredded

and pickled

sweet potato fries to serve

1. For the pork: Preheat the oven
   to 170°C. Sprinkle the pork with
   paprika, chives and seasoning.
   Place the tomatoes, tomato paste,
   beef stock and chilli into a roasting
   dish, top with the pork. Cover with
   a piece of baking paper and then
   tightly cover with foil. Roast for 2½
   hours, remove from the oven and
   allow to cool until warm. Reserve
   the cooking sauce.


2. Shred the pork and discard the
   bone. Pour the sauce into a pot,
   reduce until thickened then stir
   through the shredded pork until
   heated through.


3. To assemble: Place the lettuce
   onto a grilled mushroom, top
   with some pickled cabbage then
   shredded pork and sauce. Top
   with another grilled mushroom.


4. To serve: Serve hot with sweet
   potato fries. Q

KEEP ON TRACK per serving

FAT 19G CARBS 12G PROTEIN 70G

• TRY ADDING DRIED
  HERBS AND DIFFERENT
  SEASONINGS TO YOUR RAW
  BUN MIXTURE.


• ALSO, SPRINKLE THE
  TOPS OF THE BUNS –
  BEFORE COOKING –
  WITH SEEDS SUCH
  AS SESAME, POPPY OR
  PUMPKIN TO GIVE A
  NICE CRUNCH!

Spicy vegetarian burger.

Recipe on page 47

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