Krydret søtpotet og kikertburger
This sweet potato and chickpea burger is spiced with Lofoten Seaweed’s BBQ & Meat spice blend – a hot and smoky blend of smoked paprika, chilli, garlic and winged kelp. This take on a classic veggie burger recipe is made extra delicious by the addition of seaweed, a natural flavour-enhancer that makes every other flavour pop! This is a vegetarian recipe that can easily be made vegan by swapping out the aioli or mayo for a plant-based alternative, like ketchup! If you have time, putting the burger mixture into the fridge for a couple of hours (or even overnight) helps the patties keep their shape when frying.
Makes 6 burgers
Ingredients:
900g sweet potatoes, peeled and chopped
230g canned chickpeas
200g onion, diced
50g cornflour
5 tbsp neutral oil
6 shakes of BBQ & Meat seasoning
6 burger buns
2 large tomatoes, sliced into rounds
A handful of pickled gherkins
200g of seaweed aioli (or mayo)
6 lettuce leaves
1 small red onion, sliced into rounds
1 tsp Arctic Seaweed Salt
Directions:
1)
Preheat the oven to 180°C. Arrange the sweet potato pieces on a baking tray, in a single layer. Drizzle with a tablespoon of oil, shake to coat, then roast in the oven for approximately 30 minutes until soft and golden. Take out and leave to cool slightly, leaving the oven on.
2)
While the sweet potatoes are in the oven, heat 2 tablespoons of the oil and fry the diced onions until tender and beginning to caramelise. Reduce the heat, then add the chickpeas and the BBQ & Meat spice blend. Fry for couple of minutes, until the onions are fragrant and well-coated.
3)
Transfer the mixture into a bowl, and mash into a coarse purée with a wooden spoon.
4)
Take half of the sweet potatoes and blend in a food processor. Combine the sweet potato puree with the remaining sweet potatoes, then add to the bowl with the onion and chickpea mixture. Add cornflour and salt to taste. Mix well.
5)
Divide the mixture into 6 portions and form patties in a burger press, or between your hands. Heat the remaining 2 tablespoons of oil on the pan and fry each patty for 2 minutes on each side.
6)
Cut the burger buns into halves and toast them in the oven for 2 minutes at 180°C. Spread a dollop of seaweed aioli (or mayo) on each half of bun, then assemble the burger. We like put the lettuce and gherkins underneath the patty, and the onions and tomatoes on top.
Hvis du likte denne krydret søtpotet og kikertburgeren, vil du kanskje like disse oppskriftene:
Oppskrifts produkt
Krydre kjøtt, kylling og bønner med denne røykfylte krydderblandingen: røkt paprika, chili, hvitløk og økologisk butare fra Lofoten. Innovativ emballasjeteknologi og 100 % naturlige smaker. Denne blandingen av naturlige ingredienser inneholder 20 % organisk tare, som har en høy konsentrasjon av umami, og er full av vitaminer og mineraler. BBQ & Meat har en dyp og rik smak, som gjør den til en komplett krydderløsning for sunne, deilige måltider. Laget for kokker som bryr seg om 100 % naturlige, bærekraftige ingredienser, og som ønsker å tilføre smak og næring til måltidene sine med noen få enkle shakes. Plantebasert, glutenfri og helt deilig ... det er enkelt å lage mat med tang!
69kr
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