Michele Chevalley Hedge's Holy Sweet Potato Burger
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6
Ingredients
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3 sweet potatoes, peeled, roughly cut into cubes
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3 tablespoons coconut oil, melted, plus extra for greasing
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1 cup quinoa, rinsed well and drained (or use cooked brown rice)
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1 1/2 cups vegetable stock (ideally homemade, but if store-bought ensure it is MSG-free) or salted water
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1/2 red onion, finely chopped
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1 garlic clove, finely chopped
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1 teaspoon ground cumin
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1/2 teaspoon sweet paprika
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1 teaspoon finely chopped coriander root
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1 bird’s eye chilli, seeded and chopped
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1/4 teaspoon sea salt
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1 cup baby spinach
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lime wedges, coriander sprigs and guacamole to serve
Method
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Preheat the oven to 180 degrees Celsius
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Put the sweet potato in a large bowl and coat generously with the coconut oil. Spread out evenly on the lined tray and roast for 35-40 minutes or until tender and lightly caramelised. Set aside to cool slightly.
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Meanwhile, combine the quinoa with the stock or water in a medium saucepan and bring to boil over high heat. Reduce the heat and simmer, covered, for 15 minutes or until the quinoa has absorbed the liquid and each grain has a white spiral tail.
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Grease a baking tray with coconut oil. Place the sweet potato in a large bowl and mush. Add the quinoa and mix gently using your hands, then mix in the onion, garlic, cumin, paprika, coriander root, chilli and salt. Shape the mixture into four or six burger patties and place them on the prepared tray. Bake for 20 minutes or until cooked to your liking.
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Serve the burgers with the spinach, lime wedges, sprigs of coriander and the guacamole.
