Beetroot burgers with sweet potato fries
- 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 ½ lemon
- 1 egg
- 6 wholemeal bread rolls
- 3tbsp mayonnaise
- To Garnish
- Red onion
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.