Yields6 Servings
 500 g sweet potatoes
 150 g quinoa
 375 ml vegetable stock
 1 tbsp olive oil plus extra for drizzling
 1 red onion finely chopped
 3 garlic cloves, crushed
 2 tbsp chopped parsley
 1 tsp sweet, smoked paprika
 2 tsp ground cumin
 Finely grated rind of 1 lemon
 6 large mushrooms
 6 slices goat’s cheese, or vegetarian cheese of your choice
 Salt and freshly ground black pepper

Preheat the oven to 200C/Gas 6; prick the sweet potatoes quite deeply, with a sharp knife, then put them on a baking tray and bake for about 45 minutes until soft; turn off the oven and leave the sweet potatoes in there to cool


Meanwhile cook the quinoa; dry fry it for a few minutes until it starts to take on some colour, then pour the stock into the pan and season with salt; bring the liquid to the boil then turn the heat down to a simmer and cover the pan; cook the quinoa for 15 minutes or until all the liquid has been absorbed, then remove the pan from the heat; leave the quinoa to stand for a further 5 minutes


Heat the olive oil in a frying pan and fry the onion gently until soft; add the garlic and cook for a further couple of minutes; leave to cool slightly


Preheat the oven again to 200c/gas 6; remove the skin from the potatoes and mash in a bowl with the quinoa, onion and garlic; add the parsley, paprika, cumin and lemon rind, season with salt and pepper and mix thoroughly; form into 6 patties


Place the patties on a baking tray; trim the stems from the mushrooms and put them on a separate baking tray; season with salt and pepper and drizzle with a little olive oil; bake with the patties for 15 minutes, then put the cheese on top of the patties and cook for another 5 minutes until the cheese has melted


Serve the patties on top of the mushrooms in place of burger buns

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