Beetroot & Sweet Potato Burgers
January 08, 2017
"From Super Food Ideas September '16. Please note refrigeration and cooling times are not included in the times given."
- 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
Cook quinoa following packet directions and set aside to cool.
Meanwhile, finely chop half of 1 onion and slice remaining onions and set aside.
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.
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.
Shape mixture into 4 patties and place on a large pate, cover and refrigerate for 20 minutes or until firm.
Preheat oven to 200C/180C fan forced.
Line a large baking tray with baking paper and place a wire rack on a separate large baking tray.
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.
Bake potato and patties for 20 minutes or until potato is golden and crisp and patties are firm.
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.
Layer spinach, patties, potato and onion on roll bases and dollop with yoghurt and top with roll tops and serve.
Tips & Variations
- Olive oil cooking spray