Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They’re full of goodness
Prep:30 mins
Serves 4
For the burger75g wholemeal bread,or sourdough75g walnuts400g sweet potato400g can black beans, drained1 tsp smoked paprika1 tsp ground cumin1/2 tsp onion granules1 tbsp tomato purée2 tbsp rapeseed oil, to fry
STEP 1Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.STEP 2Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.STEP 3Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.STEP 4Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.
