Beetroot-burgers-skinny-sweet-potato-fries

Beetroot burgers with sweet potato fries

Veggie patties with plenty of bite

By , 04 January 2018

(21 votes)

Beetroot burgers with sweet potato fries
  • 40 Mins

  • Serves: 6

  • Price: 77p per serving

Nutritional Info
Each 339g serving contains
  • Energy

    2142KJ

    512KCAL

    26%
  • Fat

    14.2g

    med

    20%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    12.2g

    low

    14%
  • Salt

    1.46g

    med

    24%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
Ingredients
  • 2 sweet potatoes
  • 1tbsp cornflour
  • 1tsp Cajun seasoning
  • 2tbsp rapeseed oil
  • 2 carrots
  • 3 raw beetroots
  • 1 red onion
  • 100g porridge oats
  • 400g can kidney beans, drained and rinsed
  • 2tbsp coriander, chopped
  • juice 1⁄2 lemon
  • 1 egg
  • 6 wholemeal bread rolls
  • lettuce, red onion and gherkin to garnish
  • 3tbsp mayonnaise
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Peel the sweet potatoes, thinly slice into strips. On 2 baking trays, toss with the cornflour, Cajun seasoning and black pepper, drizzle over the rapeseed oil and spread out. Bake for 25-30 mins, turning once, until crisp.

  • Peel and grate the carrots, beetroots and red onion. Over a bowl, using your hands or an old clean tea towel, squeeze out the juice (it will stain). Put the veg in a large bowl.

  • Blitz the porridge oats, a kidney beans, coriander and lemon juice in a processor. Stir into the veg mixture with the egg.

  • With damp hands, form the mixture into 6 patties. Put on a baking tray and cook in the oven for 20-25 mins until lightly browned.

  • Halve the bread rolls and toast. Put the burgers in the rolls with lettuce, red onion and gherkin. Spoon the mayo into a small pot and sprinkle with a pinch Cajun seasoning. Serve with the burgers and fries.