Smashed Beet Burger With Tahini Cream (96 )
Ingredients
Ingredients
| 1 cup cooked, pre-prepared fresh baby beetroots (grated) |
| 1/2 cup sweet potato (peeled and grated) |
| 1/4 cup corn kernels |
| 1/2 cup grated carrot |
| 1 peeled brown onion (finely chopped) |
| 2 cloves of garlic (finely diced) |
| 1 tablespoon chia seeds |
| 2 tablespoons pepitas |
| 1 free range egg (or egg replacement) |
| wholemeal breadcrumbs (optional) |
| 1 teaspoon chilli flakes (optional) |
| 4 teaspoons tomato salsa |
| sea salt to taste |
| salad leaves to serve |
| 4 crusty seeded brown bread rolls |
| Spread: |
| 50 grams soft cream cheese (or Tofutti®) |
| 1 avocado (mashed) |
| 2 tablespoons unhulled tahini paste |
Smashed Beet Burger With Tahini Cream Directions
Pre heat oven to 180C
Place all ingredients into a large mixing bowl and combine the ingredients until you form a paste you can mould – add wholemeal breadcrumbs if needed, add salt to taste
Wash hands and leave hands slightly moist and shape burgers
Place them on lined baking paper in a baking tin
Bake for 15-20 minutes either side until crunchy and firm on outside
Spread:
Blend all spread ingredients until smooth
Lavish spread on one side of a crusty seeded brown bread bun, top with salsa and fresh salad leaves add burger, top with other part of bun and serve
Recipe notes
*9g fibre per serve includes seeded brown bread roll.
Nutrition facts
Per Serving
| Fibers (g): | 9g |
