open-faced su­per­green burg­ers with sweet potato fries

donna hay - Fresh + Light - - Light Energy Bars -

1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, finely chopped

2 cloves gar­lic, crushed

2 cups (280g) frozen peas, thawed

3 cups (75g) kale leaves, chopped

2 cups mint leaves, plus ex­tra to serve

¾ cup (90g) rolled oats

1 egg

¾ cup (95g) white spelt flour

2 tea­spoons finely grated lemon rind 2 ta­ble­spoons white chia seeds sea salt and cracked black pep­per

2 ta­ble­spoons tahini

1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt 3 whole­grain seeded buns, halved and toasted 3 green toma­toes, sliced

2 cups (40g) baby spinach leaves green Tabasco sauce, to serve

sweet potato fries

1kg sweet potato, cut into chips 1 ta­ble­spoon ex­tra vir­gin olive oil To make the sweet potato fries, pre­heat oven to 200°C (400°F). Di­vide the sweet potato, oil, salt and pep­per be­tween 2 large oven trays lined with non-stick bak­ing pa­per and toss to coat. Cook, turn­ing half­way, for 20 min­utes or un­til golden.

While the sweet potato fries are cook­ing, heat half the oil in a small fry­ing pan over high heat. Add the onion and gar­lic and cook, stir­ring, for 4–5 min­utes or un­til soft­ened. Place the onion mix­ture, peas, kale, mint, oats, egg, flour, lemon rind, chia seeds, salt and pep­per in a food pro­ces­sor and pulse un­til com­bined. Shape the mix­ture into 6 pat­ties and freeze for 10 min­utes or un­til firm.

Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Cook the pat­ties for 3 min­utes each side or un­til golden brown.

Place the tahini and yo­ghurt in a small bowl and mix to com­bine. Spread the buns with the tahini mix­ture. Di­vide the pat­ties, tomato, spinach, ex­tra mint leaves and Tabasco be­tween the bun halves. Serve with the sweet potato fries. SERVES 6.

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