QUINOA AND SWEET POTATO BURGERS

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

QUINOA AND SWEET POTATO BURGERS

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