SPICY VEGETARIAN BURGER

SERVES 4 KEEP ON TRACK per serving FAT 67G CARBS 34G PROTEIN 37G

FOR THE BUNS 6 jumbo eggs ¾ cup double cream yoghurt 1 tbsp Dijon mustard 100g almond flour 2 tbsp psyllium husks 50g pumpkin seeds

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.