burger

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

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

Method

  1. Pre-heat the oven to 180C
  2. 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.
  3. 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.
  4. With your hands, shape the mixture into four burgers.
  5. 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.
  6. Now place the burgers in the oven with the sweet potato for remaining 10 minutes.
  7. 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.
  8. When the sweet potato wedges and burgers are out of the oven, plate and serve.