Homestyle New Zealand - - LIVING -


600g (3 medium-sized) sweet pota­toes 2 eggs 100g (1 cup) chick­pea flour 1 tsp chilli pow­der, prefer­ably es­pelette 1 tbsp whole­grain Di­jon mus­tard 1 tbsp wal­nut but­ter or other nut but­ter Juice of ½ le­mon Sea salt 200g (1 cup) cooked quinoa 3 tbsp finely grated fresh horse­rad­ish 300g (1¼ cups) sour cream Rape­seed or peanut oil 6 burger buns, cut in half But­ter Finely sliced red Asian shal­lots Finely chopped fresh chives Pre­heat the oven to 200°C. Place the sweet pota­toes in an oven­proof dish and bake in the mid­dle of the oven for about 45 min­utes or un­til they’re soft all the way through. Split length­ways and scoop out the flesh with a spoon, dis­card­ing the skins.

Lightly whisk the eggs in a food pro­ces­sor us­ing a knife blade. Add the sweet potato, chick­pea flour, chilli pow­der, mus­tard, nut but­ter, le­mon juice and a pinch of sea salt, and pulse-blend un­til well com­bined. Trans­fer to a bowl and add the quinoa. Turn the mix­ture with a spoon so ev­ery­thing is well blended.

Shape hand­fuls of the mix­ture into 6 round pat­ties by hand or us­ing a food ring. Put the pat­ties on a plate, cover with plastic wrap and re­frig­er­ate for at least an hour, prefer­ably longer, so they’ll hold to­gether bet­ter when you fry them. Pre­heat the oven to 180°C.

Mix the horse­rad­ish and sour cream in a bowl. Add sea salt to taste and put to one side.

Heat a few ta­ble­spoons of oil in a fry­ing pan, then fry the pat­ties on both sides over a medium heat un­til they de­velop a lit­tle colour and a nice sur­face. Trans­fer to an oven­proof dish and bake in the mid­dle of the oven for 5-10 min­utes.

But­ter the cut sur­faces of the buns, then quickly fry in a pan or grill in the oven.

To as­sem­ble, place a patty on the bot­tom half of each bun, splash on some of the horse­rad­ish sour cream and top with the sliced shal­lots and chives.

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