To serve:

• Sweet Potato Fries

• Kale and Tahini Lemon Dressing

Servings: 7-8

Ingredients: 

• 1 red onion, finely chopped

• 2 cloves of garlic, crushed

• 1 tsp smoked paprika

• 1 tsp sumac

• 1 tsp onion powder

• 2 raw beetroot, peeled and grated

• 1 large carrot, grated

• 90g porridge oats

• 1 tin chickpeas, drained

• 4 tbsp tahini paste

• 1 flax egg (1tbsp ground flax & 3 tbsp water)

• 3 spring onions finely sliced

• Sea salt and freshly ground black pepper

Method: 

1. Place large pan over medium heat. Add one tbsp olive oil, onion and garlic and cook for 5 mins or until the onion is turning translucent. Add the smoked paprika, sumac and onion powder and cook for another minute.

2. Add the grated beets & carrot and cook for about 5 mins stirring well and until the vegetables have wilted. Transfer the mix to a sieve and drain the mix well. 

3. Place the oats, chickpeas, tahini and flax egg in a food processor and blend to combine. Transfer the mixture to a large bowl.

4. Stir through the grated vegetables, spring onion and season well with salt & black pepper. Mix well until it’s all combined - you may need to use your hands for it.

5. Form the mixture into 8 burgers and pop into the freezer for 30 minutes. 

6. After the 30 minutes, heat a large pan again over a medium heat with a drop of extra virgin olive oil or spray oil. Cook the number of burgers you’d like to serve for at least 5 mins on each side or until it browns.

7. Serve the burgers the traditional way on a bun with some avocado, greens and coleslaw. Or go bunless and enjoy with homemade sweet potato chips and kale topped with tahini dressing and nooch.