Vegie burgers with avocado salsa
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
2 cups mashed sweet potato (about 500g raw)
2 cups frozen mixed vegetables, steamed
1 teaspoon Tuscan seasoning
1 teaspoon basil pesto
2 tablespoons sesame seeds
1 medium avocado, chopped
1/4 cup chopped shallots
1 small tomato, diced
2 tablespoons coriander, roughly chopped
2 tablespoons lime juice
4 wholegrain bread rolls, halved
4 iceberg lettuce leaves
8 slices canned beetroot
Nutritional information (per serve)
Instructions and steps:
Step 1 Make vegie patties: Combine all ingredients, except sesame seeds, in a large mixing bowl and stir thoroughly. Wet hands and shape mixture into 4 equal patties. Sprinkle sesame seeds evenly onto vegie patties; place in fridge to chill for 5 minutes.
Step 2 Meanwhile, prepare avocado salsa: Place all ingredients in a medium bowl, stir mixture lightly and set salsa aside.
Step 3 Spray a large non-stick frying pan with olive oil and set over medium heat. Add chilled vegie patties and cook for 4–5 minutes per side, or until golden brown.
Step 4 Fill each bread roll with lettuce, beetroot slices, a vegie patty and avocado salsa, and serve.
About this recipe
First published: November 2014