For the burgers:
1 smallish pumpkin, peeled and seeds removed (700g net weight)
2 organic, free range eggs
A bunch each of fresh coriander and basil, finely chopped
1 tsp red curry paste
1 tsp Himalaya salt
3 tbsp chickpea flour
Coconut oil for frying
For the mango salsa:
1 very ripe mango, peeled, stone removed and sliced
1 red chili pepper (seeds removed if you don’t like it too spicy)
1 garlic clove
1 cm thick slice of ginger, peeled
3 tbsp desiccated coconut
Juice from 1 lime
1 tbsp honey
1/2 tsp salt
Grate the pumpkin (use food processor if you have) coarsely and transfer to a bowl. Add the rest of the ingredients, mix and knead to a sticky mixture. Form with your hands 8 burger. Gently heat the coconut oil in a non-stick pan and fry the burgers till both sides are golden brown. make sure to cover the pan with a lid to ensure even cooking of the burgers also from the inside.
Wile the burgers are cooking, place all the sauce ingredients in a food processor container or blender and whizz to a smooth consistency.
Serve the burgers hot with a generous dollop of the mango sauce and a green salad on the side.
Certified natural nutritionist
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