Beetroot, Sweet Potato & Quinoa Burgers

Makes approximately 8 burgers

Ingredients:

• 2 x medium sweet potato, cubed and steamed
• 2 x large beetroot, grated
• 2 x small carrots, grated
• 1 x red onion, finely diced
• 4 x garlic cloves, minced
• 1 lime, juiced
• Handful fresh parsley, chopped
• Handful fresh coriander, chopped
• 1 tsp ground coriander
• 1 tsp chilli flakes
• 1 cup cooked quinoa
• 1 flax egg (1 Tbsp ground flax + 2.5 Tbsp warm water)
• 1/2 cup chopped seeds
• 1/4 cup gluten free flour (more or less to bring mixture together)
• Salt + pepper to taste

Method:

1. Pre-heat oven to 180c.
2. Mix ground flax seeds and water together and let sit for 10 minutes to make your flax egg.
3. Mash steamed sweet potato in a large bowl. Keeping some lumps and texture, you don't want the mixture too smooth. Set aside.
4. Add a little oil to a pan and fry the onion for a few minutes until soft. Add in garlic and fry 1 minute more.
5. Add in grated beetroot and carrot, fry a few minutes until slightly softened.
6. Add the onion mixture, spices, herbs, salt, pepper, lime juice, flax egg and cooked quinoa to the mashed sweet potatoes. Mix well.
7. Add the flour 1 tablespoon at a time until the mixture begins to come together. It will still be slightly sticky.
8. Prepare two baking trays with baking paper.
9. To make the burgers take a handful of the veggie mixture, roll in to a ball and roll in the chopped seeds, flatten with your hand and shape into a burger. Continue with the rest of the mix.
10. Heat 1 Tbsp oil in a frying pan. Fry the burgers for a few minutes each side to form a crispy outer layer.
11. Place burgers on trays and bake for 15-20 minutes until cooked through.
12. Let cool for a few minutes before serving to help them set and hold together.
13. Serve with seeded wholemeal rolls, salad leaves, mashed avocado, garlic cashew aioli and top with Turmeric and Ginger Superkraut. Yum!