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Beetroot and Quinoa Burgers with Sweet Potato Fries

Beetroot & Quinoa Burgers with Sweet Potato Fries

Makes 10-12 patties

125 g (200 ml) uncooked quinoa or
360 g (500 ml) pre-cooked quinoa
80 g (200 ml) rolled oats
4 eggs 200 g feta cheese
3 raw beetroots (approx. 200-250 g)
sea salt & black pepper

Sweet Potato Fries
2 sweet potatoes
olive oil
sea salt

Serve with:
Burger buns
Mashed avocado
Pickled cucumber

Cooking the quinoa:  
Place rinsed quinoa in a saucepan, add twice as much water and a pinch of salt and bring to a boil. Lower the heat immediately and let it gently simmer for about 10-15 minutes, set aside and let cool.

Preparing the burgers:  
Peel and grate beetroots on a box grater or use a food processor with the grating blades attached. Place the grated beets in a large mixing bowl. Add cooked quinoa, rolled oats and eggs and mix everything well. Add feta cheese, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try forming a patty with your hands. If the mixture feels too loose, add some more oats. Shape 10-12 patties with your hands. Fry them in a frying pan by heating a knob of coconut oil or olive oil and fry until golden on both sides.

Making Sweet Potato Fries:
Preheat the oven to 200C and cover a baking tray in baking paper. Rinse the sweet potatoes and scrub off any dirt. Cut into long thin strips. Toss in oil and salt and spread them out evenly on the baking paper. Bake for 20 minutes and then change the oven setting to grill and increase the temperature to max and bake for a few additional minutes until crunchy and slightly burnt towards the edges.

Assemble the burgers in the buns with toppings of choice and the sweet potato fries on the side. Any burgers you might have left can be stacked in a jar and stored in the fridge as a quick lunch salad topping.  

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