Beetroot Burger with Sweet Potato Fries

Serves 4

Prep Time: 25 minutes

Cooking Time: 15 minutes

2 tablespoons olive oil, 

1 small red onion, finely diced 

2 garlic cloves, finely chopped 

1 tablespoon psyllium husk powder

½ cup rolled oats 

2 (14-ounce) cans black beans, drained and rinsed

2 medium beets, grated 

100 ml beetroot juice 

1½ teaspoons smoked paprika 

Salt and freshly ground black pepper, to taste

2 large sweet potatoes, washed

2 tbsp olive oil

4 hamburger rolls

Tomato, sliced

Lettuce washed

Gherkins, sliced

150 ml vegan mayonnaise (available at Fruit Lovers Market and Woolworths)

½ tsp cajun spice

Juice of half a lime

Pre-heat oven to 200 ℃. In a frying pan heat the olive oil and cook the onion till translucent. Add the garlic and cook a further one minute. In a mixing bowl, mix the psyllium husk powder, oats, black beans, beetroot juice, beets, and spices. Mix till well incorporated and form into patties. Keep aside on a plate with baking paper.  Cut the sweet potatoes into chip shapes and place them on a baking tray. Drizzle with olive oil and bake in preheated oven for 30 minutes or until brown and crispy. For the spicy mayo mix the mayo, cajun spice and lime. Keep aside. When the sweet potatoes are almost done start frying the burger patties in a frying pan on medium heat until crispy and brown. Assemble burgers by placing patties on the bottom, topping with lettuce, tomato and gherkin, and spicy mayo. Serve immediately with sweet potato fries.