On Sundays I tend to have a little more time to be inventive in the kitchen. I'll pop on a podcast about pro wrestling and magic whatever’s left in my fridge into burgers. So if this is a little off the wall forgive me - I can assure you they were delicious.
(Makes about 8 burgers. Serve these hearty but low-fat burgers on their own with plenty of mixed veg, or inside a liitle multiseed bap from Lidl, with some thinly sliced onion, and avocado.)
• ½ cup water
• 1 full head of broccoli
• ½ Medium sized sweet potato cubed small
• 2 tsp. olive oil
• 1 cup finely chopped onion
• 2 Tbs Sundried tomatoes
• 2 tsp. ground Cajun
• 1 tsp. smoked paprika
• 1 can chickpeas, rinsed and drained
• 2 Tbs tahini paste
• 2 Slices of Dr Zaks high protein bread made into breadcrumbs
• Salt to taste
What to do
- Place the sweet potato, onion, garlic, olive oil and spices on a baking tray, mix together and roast in the oven for around 20 minutes 180c.
- Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
- Add the cooked broccoli, chickpeas, tahini and salt to a food processor and mix together and add the water if necessary to form a thick hummus like mixture.
- Transfer the mixture in a large mixing bowl and add the ingredients from the oven. Gradually add bread crumbs until mixture is stiff enough to form into patties but still moist.
- Shape mixture into 3-4 inch burger shapes. Return the burgers to the oven and cook for a further 30-40 minutes until browned and cooked through.
- I almost always allow to cool afterward, store in the fridge and eat cold in subsequent days but feel free to tuck right in.