Beetroot & Sweet Potato Burgers

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.