Oat Burger & Sweet potato wedges
RECIPE BY NATASAHA CORRETT
There are a lot of plant-based burgers out there that fall apart but this one doesn’t – the oats really hold it together and help to bind it well.
It would happily sit between a bun too! Perfect summer BBQ weather food… if we get any sunshine this summer!
Serves2
Cooks In30 minutes
DifficultySimple
Lunch & Dinner ,lunch and dinner ,Main dish ,Main dishes ,Natasha Corrett ,recipe ,Recipes
Ingredients
MetricCupsCupsMetric
240g chickpeas (strained weight)
1 tsp olive oil
50g oats
1table spoon ground cumin
Pinch of salt
Pinch of pepper
1 tbsp sunflower oil
2 sweet potatoes
1 avocado
1 tomato
1 lime
240g chickpeas (strained weight)
1 tsp olive oil
50g oats
1table spoon ground cumin
Pinch of salt
Pinch of pepper
1 tbsp sunflower oil
2 sweet potatoes
1 avocado
1 tomato
1 lime
Method
- Pre-heat the oven to 180C
- Cut the sweet potato into wedges, place on a baking tray and drizzle with olive oil and season with salt and pepper. Bake in the oven for 25 minutes.
- Drain the chickpeas and rinse under the tap. In a bowl, mash the chickpeas roughly with the back of a fork, until they are a chunky texture. Add 1 tsp of olive oil, oats, cumin, salt and pepper and mix well.
- With your hands, shape the mixture into four burgers.
- Heat up a frying pan with 1 tbsp olive oil and fry the burgers for 1-2 minutes each side so they are just golden.
- Now place the burgers in the oven with the sweet potato for remaining 10 minutes.
- Meanwhile, remove the stone from the avocado and scoop out the flesh, place into a bowl. Roughly chop the tomato and add to the bowl along with the lime juice and lots of seasoning.
- When the sweet potato wedges and burgers are out of the oven, plate and serve.
- Pre-heat the oven to 180C
- Cut the sweet potato into wedges, place on a baking tray and drizzle with olive oil and season with salt and pepper. Bake in the oven for 25 minutes.
- Drain the chickpeas and rinse under the tap. In a bowl, mash the chickpeas roughly with the back of a fork, until they are a chunky texture. Add 1 tsp of olive oil, oats, cumin, salt and pepper and mix well.
- With your hands, shape the mixture into four burgers.
- Heat up a frying pan with 1 tbsp olive oil and fry the burgers for 1-2 minutes each side so they are just golden.
- Now place the burgers in the oven with the sweet potato for remaining 10 minutes.
- Meanwhile, remove the stone from the avocado and scoop out the flesh, place into a bowl. Roughly chop the tomato and add to the bowl along with the lime juice and lots of seasoning.
- When the sweet potato wedges and burgers are out of the oven, plate and serve.
Healthy Breakfast Sundae
by
Ambassador
-
Jun 7, 2017
Summer Stir Fry with Sesame & Tofu
by
Ambassador
-
Jun 14, 2017