Spicy patties that are ideal as a make-ahead meal.
Cook: 1 Hour 5 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 380g serving contains
Energy
10211kj
642kcal
10211kj
642kcal
32%
Fat
32.3g
32.3g
High
46%
46%
Saturates
6.5g
6.5g
High
33%
33%
Sugars
15.2g
15.2g
Low
17%
17%
Salt
0.80g
0.80g
Low
13%
13%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2687kj/642kcal
Typical energy values per 100g:
2687kj/642kcal
Ingredients
325g sweet potatoes, cut into 2cm cubes
1 tbsp olive oil
1 x 400g tin chickpeas, drained and rinsed
2 tbsp harissa
2 garlic cloves, grated
50g rolled oats
6 garlic cloves, unpeeled
150g dairy-free yoghurt
2 tbsp tahini
1/2 tsp chili flakes (optional)
OMV! Deliciously Vegan 4 Brioche Burger Buns
1 Asda Little Gem Lettuce, leaves torn
1 avocados, finely sliced
100g Asda Pickled Red Cabbage, drained
Method
1
Preheat the oven to 220C/200C fan/gas 7. Put the sweet potatoes and the 6 unpeeled garlic cloves onto a baking tray, drizzle with 1 tbsp oil and bake for 25-30mins until golden, turning over halfway. Leave to cool.
2
Pulse the sweet potato, chickpeas, harissa, grated garlic, 1 tbsp water and oats in a food processor until the mixture comes together but isn’t puréed.
3
Divide the burger mixture into 4. Shape into patties around 3cm deep.
4
Drizzle 1 tbsp oil into a large frying pan over a high heat. Fry the burgers for 5 mins on each side until crisp on the outside and heated through.
5
For the sauce whisk the yoghurt, tahini, chilli flakes and a pinch of salt together. Push the roasted garlic out of their skins and whisk into the sauce.
6
Spoon the sauce onto the toasted buns and layer up the pickled cabbage, avocado, burger and lettuce.