Vegan Power Burgers with Baked Sweet Potato Fries

Yields1 Serving
 1 can of red kidney beans or any legumes you have in your pantry
 3 tbsp Olive Black
 ½ tsp salt
 pinch of pepper
 handful of fresh basil and oregano
 1 beetroot
 3 sundried tomatoes
 1 onion
 1 garlic clove
 2 tbsp nutritional yeast (VEG) or parmesan for non-vegan version
 1 cup oat flour
Serving
 5 sourdough burger buns
 green salad
 tomatoes
  avocado
  sauerkraut
 mustard
Baked sweet potato fries
 3 sweet potato (kumara)
 1 tbsp sweet paprika
  salt/pepper
 4 tbsp Olive Black
1

Firstly, make the fries, shape them long and thick.

2

Dress with Olive Black and sprinkle over salt, pepper and sweet paprika.

3

Bake at 220 degrees Celsius for 25-30 mins or until crispy.

4

For the burgers make the oat flour by blending the oats into a fine flour.

5

In your food processor add the beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast.

6

Blend until finely chopped.

7

Add the red kidney beans and oat flour.

8

Pulse until you have a sticky dough.

9

Leave in the fridge for at least 30 mins.

10

Shape the burger patties and fry each side in coconut oil for at least 2 mins.

11

Serve on toasted burger buns with optional toppings.

12

Add cheese, unless you are vegan.

FACT: Quality Extra Virgin Olive Oil keeps longer than other edible oils.

Ingredients

 1 can of red kidney beans or any legumes you have in your pantry
 3 tbsp Olive Black
 ½ tsp salt
 pinch of pepper
 handful of fresh basil and oregano
 1 beetroot
 3 sundried tomatoes
 1 onion
 1 garlic clove
 2 tbsp nutritional yeast (VEG) or parmesan for non-vegan version
 1 cup oat flour
Serving
 5 sourdough burger buns
 green salad
 tomatoes
  avocado
  sauerkraut
 mustard
Baked sweet potato fries
 3 sweet potato (kumara)
 1 tbsp sweet paprika
  salt/pepper
 4 tbsp Olive Black

Directions

1

Firstly, make the fries, shape them long and thick.

2

Dress with Olive Black and sprinkle over salt, pepper and sweet paprika.

3

Bake at 220 degrees Celsius for 25-30 mins or until crispy.

4

For the burgers make the oat flour by blending the oats into a fine flour.

5

In your food processor add the beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast.

6

Blend until finely chopped.

7

Add the red kidney beans and oat flour.

8

Pulse until you have a sticky dough.

9

Leave in the fridge for at least 30 mins.

10

Shape the burger patties and fry each side in coconut oil for at least 2 mins.

11

Serve on toasted burger buns with optional toppings.

12

Add cheese, unless you are vegan.

FACT: Quality Extra Virgin Olive Oil keeps longer than other edible oils.
Vegan Power Burgers with Baked Sweet Potato Fries

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