Beetroot and Sweet Potato Burgers

These make a great dish, served with a heap of vegetables and salad! I am always looking for meals that are nourishing but still feel like a treat and these definitely tick the box!

I created these burgers with the hope of using puréed sweet potato to bind and moisten the burgers, as I am now trying to cook without eggs/dairy. I was delighted it worked, and surprised with how good these tasted! I love using beetroot because of its colour, but it is also a good source of folate and is important for liver health. Sweet potatoes are a great source of carotene which converts to vitamin A in the body. Remember that these are starchy vegetables however, so try to eat with a salad rather than lots of carbohydrates to keep sugar levels under control.

The burgers are moist, and firm enough to hold their shape. They take twenty – thirty minutes to bake, after about 30 minutes of preparation. They freeze well, and keep in the fridge for three days.

Ingredients:

3 medium beetroot, raw.

3 small sweet potatoes

1 onion

3 cloves of garlic

1 cup oats

Handful of mixed nuts

1 tsp oregano

1 tsp paprika

Method:

Preheat the oven and put in the sweet potatoes, chopped into eighths. Bake for twenty minutes.

In the meantime, grate the beetroot and chop the onions and garlic. Heat these in a pan with coconut oil on medium heat for five minutes, while stirring. Remove from heat.

Chop the mixed nuts, and blend the oats in a blender to make a flour.

When the sweet potatoes are cooked, add to a bowl and either mash or purée with a hand blender.

Add the paprika and oregano to the sweet potato, before mixing in the nuts, beetroot mixture, and oat flour.

Stir, and use your hands to mix really well.

Form the mixture into patties ( I got six but you could make them smaller), and lay out on baking parchment.

Bake in the oven at 180 degrees Celsius for twenty -thirty minutes, flip over half way through cooking. Remember to keep an eye so they do not burn!

Serve the burgers with a salad, I topped with a lovely carrot hummus from The Happy Pear Cookbook ( post on this coming soon).