Beetroot & Sweet Potato Burgers
"From Super Food Ideas September '16. Please note refrigeration and cooling times are not included in the times given."
Ingredients
Nutritional
- Serving Size: 1 (222.7 g)
- Calories 309.3
- Total Fat - 9.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 52.6 mg
- Sodium - 42.2 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 6.8 g
- Sugars - 4.4 g
- Protein - 11.8 g
- Calcium - 86.5 mg
- Iron - 3.3 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook quinoa following packet directions and set aside to cool.
Step 2
Meanwhile, finely chop half of 1 onion and slice remaining onions and set aside.
Step 3
Heat 2 teaspoons oil in a large frying pan over medium-high heat and add finely chopped onion, garlic and beetroot and cook, stirring occasionally, for 6 to 8 minutes or until onion has softe3ned and then add coriander and chilli and cook for 1 minute or until fragrant and then remove from heat and set aside to cool.
Step 4
Place beetroot mixture in a large bowl and add egg, oats and cooled quinoa and season with salt and pepper amd mix well to combine.
Step 5
Shape mixture into 4 patties and place on a large pate, cover and refrigerate for 20 minutes or until firm.
Step 6
Preheat oven to 200C/180C fan forced.
Step 7
Line a large baking tray with baking paper and place a wire rack on a separate large baking tray.
Step 8
Place patties on the lined tray and place potato, in a single layer on the wire rack and spray with oil and season with salt and pepper.
Step 9
Bake potato and patties for 20 minutes or until potato is golden and crisp and patties are firm.
Step 10
Meanwhile heat the remaining oil in a frying pan over medium heat and add sliced onion, cooking and stirring for 10 minutes or until golden and then add vinegar and cook stirring for 2 minutes.
Step 11
Layer spinach, patties, potato and onion on roll bases and dollop with yoghurt and top with roll tops and serve.
Tips
- Olive oil cooking spray