TODAY’S RECIPE: Ultimate veggie burger

WEEKDAY treat. SERVES 4

Ingredients

2 tsp vegetable oil, plus extra for frying 1 small onion, diced 2 garlic cloves, chopped 2 large Portobello mushrooms, chopped 2 small sweet potatoes, peeled and diced 150g cooked quinoa 1 beetroot, grated 1 egg, beaten 2 tbsp chopped coriander Zest of 2 limes 4 tbsp plain flour, plus extra for dusting FOR THE CARROT SLAW 1 carrot, shredded 2 tbsp rice wine vinegar 1 tsp golden caster sugar TO SERVE 2 tbsp mayonnaise 1 tbsp chilli sauce 4 burger buns, toasted 2 handfuls rocket or spinach leaves

Method

1 In a medium frying pan, heat 2 tsp vegetable oil. Add onion, garlic and mushrooms, season and fry until everything is soft, about five minutes. Microwave sweet potatoes, covered with cling film, on high for five to six minutes until soft. Mash sweet potatoes, add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.

2 Add quinoa, beetroot, egg, coriander, lime zest, flour and seasoning. By hand, form into four large burgers. Sprinkle with flour. Chill for 30 minutes.

3 Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.

4 Heat a frying pan and pour in a thin coating of oil. Fry burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about seven minutes, gently flip over and cook for the same time on the other side. Drain pickled carrots and toast the buns.

5 Brush buns with the chilli mayo. Layer on the spinach or rocket, burgers and carrot slaw.