This is one of my healthy, low FODMAP go-to meals. I usually prepare these ahead of time and freeze them, then de-frost as I want them (usually on those 'I can't be bothered to cook much' evenings). Courtesy to this blog for creating this delicious recipe, that has since become one of my weekly staples. Cheers!
Place almonds in a cup or bowl and cover with boiling water. Set aside to soak for at least 30 minutes, or soak in cold water overnight.
Preheat oven to 180°C. Line a tray with baking paper. Chop the parsnip and zucchini into 2cm pieces and toss with the cumin and olive oil on the prepared tray. Cook in the oven 20-25 minutes until tender. Cool.
Drain almonds and blend with the parsnip and zucchini in a food processor until finely chopped, adding a few teaspoons of water to help; it should be a crumbly-to-thick paste still with some texture.
Heat garlic oil in a fry pan over medium heat. Add carrot and pumpkin and cook gently without browning for 5-10 minutes, or until tender. Add the spinach and cook another minute until wilted. Transfer mixture to a large bowl and cool.
Add almond mixture, quinoa and herbs to the cooled vegetables. Mix well and taste, adding salt to your liking. Add egg and quinoa flour, stirring well. Shape into 4-6 patties, depending on the size you like, dusting the patties with a little quinoa flour to make them easier to handle. Place in a container or on a plate in a single layer, cover with lid or plastic wrap, and place in the fridge for 1 hour or overnight.
Heat a little oil in a fry pan or on a barbeque over medium heat. Cook vegie burgers gently until golden on both sides and hot in the centre. Enjoy with your favourite bread and salad fillings.