Roasted sweet potato and black bean burgers
- 500 g sweet potatoe cut into 2cm cubes
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ¹⁄³ cup rolled oats plus ½ cup extra to coat
- 400 g can no-added-salt black beans rinsed, drained
- 4 spring onion finely chopped
- 2 tbsp chopped
- Fresh coriander
- 1 tablespoon extra-virgin olive oil
- 4 wholegrain bread rolls halved, toasted
- ¼ cup harissa hummus
- 60 g mixed salad leaves
- 1 Lebanese cucumber peeled into ribbons
- 1 red onion sliced into rings
- Preheat oven to 180ºC. Line a large baking tray with baking paper. Place sweet potato on prepared tray, sprinkle with spices and lightly spray with oil. Roast for 25–30 minutes or until golden and tender. Transfer to a large mixing bowl and mash, leaving some texture. Allow to cool.
- Place oats in a food processor and process until finely chopped. Add to potato mash. Lightly mash black beans and add to bowl, along with spring onion and coriander. Mix until well combined. Season, then shape mixture into four 2cm-thick patties. Place extra oats on a large plate. Press patties into oats to lightly coat.
- Heat oil in a large non-stick frying pan over medium-high heat. Add patties and cook for 2–3 minutes each side or until golden. Meanwhile, spread roll bases with hummus, then top with salad leaves. Transfer patties to roll bases, then top with cucumber and onion rings. Serve burgers sandwiched with roll tops.