Ingredients
- 20g vegan margarine
- 300g roasted sweet potato
- 1 small onion diced
- 50g diced mushroom
- 200g cooked red quinoa
- 1/2tbsp potato or corn starch
- 60g chickpea flour
- Salt and pepper to taste
- 1/2tsp ground cumin
- A pinch of cayenne pepper
- Garnishing and sauce of your choice
- Gluten-free buns
Prior to making the burgers, roast the unpeeled sweet potato and let it cool ( you could make it ahead and store it in a fridge). In a frying pan, place the margarine, onion and mushrooms and fry for a few minutes. In a large mixing bowl place the peeled sweet potato and mash it with a fork. Add the fried mushrooms and onion and mix in cumin and cayenne pepper. Add a 1/2tbsp of potato or corn starch, cooked Quinoa and chickpea flour, add salt and pepper to taste. With your hand form the mix into about 8 equal size burger patties. When ready, fry the patties for a couple of minutes on each side. Serve with garnishing and sauce.
