Quinoa Sweet potato burger & Peanut sauce
This delicious plant based burger are great with peanut sauce and served with red cabbage salad! (See recipes)
350g sweet potato
250g Quinoa (if possible red or black)
2 tsp. lemon juice
4 Tbsp. almond butter
4 Tbsp. tomato puree
4 Tbsp. buckwheat flour
2 tsp. ground cumin
Serving: 15 small burger
Preparation Time: 20 min.
Oven Temperature: 200°c
Cooking time: 20 min.
Put your sweet potato into a steam tray and simmer over medium heat until soft.
Wash the quinoa and place in a saucepan. Cover with double the amount of water and one tsp. of lemon juice. Bring to the boil then simmer until all the water is evaporated.
Place the sweet potato into a food processor, then add all the remaining ingredients and mix together to a purée.
Fold the purée in with the quinoa and season with salt and pepper.
Line a baking tray with baking paper. Form the burgers in to round patties and place on the tray.
Place into the oven and bake for 20min at 200°c.
3 tbsp. peanut butter
400g coconut milk
1 garlic clove
1 tsp. coconut oil
1/4 tsp. chilli
1 tbsp. soya sauce (wheat free, organic)
1 tsp. lemon juice
A pinch of pepper
Around 15 min.
Chop the onion and garlic as finely as possible.
Add the coconut oil with the onion and garlic in a pan and fry until the onion softens and starts to turn translucent.
Add the coconut milk. Whisk the peanut butter into the warmed milk. Add the soya sauce, pepper, lemon juice and chilli.
Simmer until the sauce starts to thicken.