100g sweet potato, chopped
3 tbsp olive oil
2 tsp vegetable bouillon powder
40g dried cranberries, soaked in water for 4 hours and drained
7g parsley, chopped
2 heaped tbsp nutritional yeast flakes (optional)
15g arrowroot flour (can substitute with corn powder or other flour)
Pinch Himalayan pink salt
1 egg white or use egg substitute
Olive oil, for sautéing
For the sauce
50g macadamia nuts (can use cashew nuts instead)
2 tsp tahini
1 tsp grated ginger
Juice of 1 lemon
2 tbsp water
Pinch of cayenne pepper
Pinch of ground cumin
To make the sauce, place all of the sauce ingredients in a blender, whizz until smooth and set aside.
Preheat oven to 170C/340F or gas mark 3 1/2.
Place the chopped sweet potato on a baking tray (cookie sheet), drizzle with 2 tbsp of the olive oil and bake for 30minutes, until tender. (You can also boil them until soft). Transfer to a mini food processor (or use a hand-held blender) with the remaining olive oil and blend to a puree. Increase the oven temperature to 180C/350F/gas4.
Meanwhile, boil the quinoa with twice the volume of water in the pan and also add the vegetable bouillon. Simmer for 15-20minutes or until cooked. Drain and set aside.
Place the sweet potato puree in a bowl with the quinoa and the remaining ingredients and mix to a sticky consistency. Form the mixture into 8 burgers.
Bake in oven for about 15-20mins or until golden brown. Serve at once with the sauce and a salad.
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