Sweet potato

Sweet Potato Oat Burgers with Nightshade Salad

RECIPE BY NATASAHA CORRETT

I love this burger recipe.

It’s quick to make and perfectly compliments your Green and Lean plan transformation. Just remember it is twice as quick to make if you have done your prep night cooking!

[wpurp-searchable-recipe]Sweet Potato Oat Burgers with Nightshade Salad – – – [/wpurp-searchable-recipe]

Serves2
Cooks In30 minutes
DifficultyModerate

Ingredients
MetricCupsCupsMetric

1 red pepper (70g cooked)

1 corn on the cob

250g aubergine (115g cooked)

Burgers:

300g sweet potato (175g pre -cooked)

240g chick peas

20g chickpea flour (gram flour)

1 tsp smoked paprika

1 tsp ground cumin

1 clove garlic

Very good pinch of salt

60g rolled oats

Sesame seeds for rolling

Dressing:

40g tahini

40ml water

1.2 lime or lemon juice

salt

Method

If you haven’t done your prep night yet....!

1. Pre heat oven to 180 deg fan.

2. Cut peppers into eighths and drizzle with oil and salt

3. Cut aubergine into similar size to the peppers and drizzle with oil and salt.

4. Place both into oven and cook until very very soft. This will take approx. 40 minutes

5. Place the whole sweet potato in its skin and bake for 50 minutes until soft.

6. Make the burgers by blending the sweet potato flesh, garlic, cumin, smoked paprika, salt and drained chick peas in a food processor.

7. Transfer the mixture to a bowl and add the chick pea flour and rolled oats. Mix together until well combined

8. Form into 8 small balls, flatten into burger shapes and roll in the sesame seeds so all sides and edges are coated.

9. Fry off the patties in oil until golden on each side. This will take around 2 minutes on each side.

10. Transfer burgers to the pre-heated oven (180 deg fan) for 20-30 minutes.

11. While burgers are in the oven, bring a pan of water to the boil and cook the corn on the cob for 10 minutes. Leave to cool then cut off the cob and drizzle with 1tsp of tamari to flavour.

12. Make dressing by combining tahini, water, salt and lemon and blending.

13. Serve with the burgers on top of the roasted peppers, roasted aubergine, salad leaves and sweet corn. Enjoy!

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