QUINOA & SWEET POTATO BURGERS WITH HORSERADISH SOUR CREAM, SHALLOTS & CHIVES

MAKES 6

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.