Jicama Burgers With Cumin, Coriander, Dill, and Lemon
[Vegan]
Author Bio
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,...
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations. Read more about Emily von Euw
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Jicama Burgers With Cumin, Coriander, Dill, and Lemon [Vegan]
These tasty jicama burgers are inspired by crab cakes and contain just five ingredients (if you count the spice blend as one!). While they may not taste fishy like a crab cake, the combination of jicama and walnuts creates a texture that is fairly spot-on. Also, with a blend...
These tasty jicama burgers are inspired by crab cakes and contain just five ingredients (if you count the spice blend as one!). While they may not taste fishy like a crab cake, the combination of jicama and walnuts creates a texture that is fairly spot-on. Also, with a blend of savory herbs mixed in, they taste amazing. There is no cooking involved, but if you don't have a dehydrator, keep them in your oven at the lowest temperature until they are firm on the outside — or try cooking them! Just remember to serve them with avocado.
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Ingredients You Need for Jicama Burgers With Cumin, Coriander, Dill, and Lemon [Vegan]
How to Prepare Jicama Burgers With Cumin, Coriander, Dill, and Lemon [Vegan]
- Peel and chop the jicama and onion up into small chunks.
- Throw all the ingredients - except the walnuts - into your food processor and pulse a few times until it's a consistency you like. Dump into a bowl and set aside.
- Now process the walnuts into a thick paste and add this to the first mixture, combining evenly so you end up with a mushy mix... it doesn't sound appetizing but other describing words are not coming to mind at the moment.
- Shape into cakes (I used a large cookie mold) and then dehydrate for a few hours until they hold together; or use your oven at it's lowest temperature to get the same result.
- Serve with herbs, avocado, veggies, spreads, crackers, or whatever else you like!
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This is a very unlovely description of a truly delicious recipe! I put these on the top shelf of my oven, turned the selector to Broil, and set the temp at 100 degrees. We\’ll see how long it takes!
definitely I prefer my jicama the other way
Sounds pretty raw to me (onions) and putting walnuts with jicama doesn’t sound compatible. Anyone ever tried this?