Firstly, make the fries, shape them long and thick.
Dress with Olive Black and sprinkle over salt, pepper and sweet paprika.
Bake at 220 degrees Celsius for 25-30 mins or until crispy.
For the burgers make the oat flour by blending the oats into a fine flour.
In your food processor add the beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast.
Blend until finely chopped.
Add the red kidney beans and oat flour.
Pulse until you have a sticky dough.
Leave in the fridge for at least 30 mins.
Shape the burger patties and fry each side in coconut oil for at least 2 mins.
Serve on toasted burger buns with optional toppings.
Add cheese, unless you are vegan.
Ingredients
Directions
Firstly, make the fries, shape them long and thick.
Dress with Olive Black and sprinkle over salt, pepper and sweet paprika.
Bake at 220 degrees Celsius for 25-30 mins or until crispy.
For the burgers make the oat flour by blending the oats into a fine flour.
In your food processor add the beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast.
Blend until finely chopped.
Add the red kidney beans and oat flour.
Pulse until you have a sticky dough.
Leave in the fridge for at least 30 mins.
Shape the burger patties and fry each side in coconut oil for at least 2 mins.
Serve on toasted burger buns with optional toppings.
Add cheese, unless you are vegan.
