No Fuss Vegan by Roz Purcell

Author:Roz Purcell [Purcell, Roz]
Language: eng
Format: epub
ISBN: 9780241981764
Publisher: Penguin Books Ltd
Published: 2020-01-09T00:00:00+00:00

To serve:

toasted burger buns

your favourite burger toppings

street corn (page 155)

potato salad (page 156)

baby salad leaves

Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.

Steam the sweet potato until it’s soft and cooked through. An easy way to steam sweet potatoes is in a small microwave-safe bowl with a little water (pour in enough water to cover the potatoes by 5cm to 7.5cm). Cover the bowl with a plate and microwave on full power for 4 to 5 minutes, until tender when pierced with the tip of a knife. Drain off any excess water.

Put the seeds in a blender or food processor and blitz into a flour. Tip out into a bowl and set aside.

Heat the oil in a frying pan set over a medium heat. Add the red onion and cook for 2 minutes, until softened. Add the garlic and cook for 1 minute more, then remove the pan from the heat and set aside.

Put the steamed sweet potato in the blender or food processor along with the black beans and blend to combine. Tip out into a bowl and stir in the seed ‘flour’, red onion and garlic, BBQ or hot sauce, maple syrup, Worcestershire sauce (if using) and spices. Pinch off sections of the mixture and roll into four even-sized balls. Gently flatten into a burger shape and place on the lined baking tray.

Bake in the preheated oven for 25 minutes, until crisp around the edges and cooked through. Serve in toasted buns with your favourite burger toppings (I like hummus, sprouts and pesto) and street corn, potato salad and baby salad leaves on the side.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.