Ingredients
1 tablespoon chia seeds
3 tablespoons water
200G whole sweet potatoes
3 tablespoons olive oil
1 leeks, chopped
100g carrot, grated
100g brown mushrooms, chopped
50g red pepper, chopped
50g pecans
50g fresh breadcrumbs
50g Parmesan cheese, grated
1 teaspoon ketchup
1 teaspoon soy sauce
2 teaspoon thyme leaves, chopped
Flour for coating
3 tablespoons water
200G whole sweet potatoes
3 tablespoons olive oil
1 leeks, chopped
100g carrot, grated
100g brown mushrooms, chopped
50g red pepper, chopped
50g pecans
50g fresh breadcrumbs
50g Parmesan cheese, grated
1 teaspoon ketchup
1 teaspoon soy sauce
2 teaspoon thyme leaves, chopped
Flour for coating
Method
- Measure the chia and water into a small bowl. Set aside for 5 minutes
- Prick the sweet potatoes and cook in the microwave for about 7 minutes until soft. Leave to cool, then scoop out the flesh
- Heat 1 tablespoon of oil in a frying pan. Add the leek and fry until soft, leave to cool
- Measure the sweet potato, leek, carrot, mushroom, pepper, pecans, breadcrumbs, cheese, ketchup, soy, thyme and chia mixture into a processor. Blend until the mixture has come together. Season lightly.
- Shape into 15 burgers, coat in flour.
- Heat the remaining oil in the frying pan.
- Add the burgers and fry for 2-3 minutes each side until golden and cooked through
