Spicy Amaranth Burgers with Harissa Sweet Potato Wedges

• Gluten-free, nut free, vegan.
• Burgers are baked not fried!
• Natural Barbeque flavour.
• Ideal for outdoor entertaining.
• Serves 4-6 people, generously.
• Makes around 8 burgers.

Amaranth Grain, Organic 1kg (Sussex Wholefoods)

120g Amaranth Grain

Sesame Seeds Dehulled, Organic 1kg (Sussex Wholefoods)

50g Hulled Sesame Seeds

Organic Sunflower Seeds (1kg) - Sussex WholeFoods

50g Sunflower Seeds

Ground Flaxseed, Golden 1kg (Sussex Wholefoods)

2 Tbsp Ground Flaxseed

Organic Potato Flour, Gluten-Free (1kg) - Sussex Wholefoods

3 Tbsp Potato Flour

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

3 Tbsp of Deodorised Coconut Oil, melted.

Organic Tamari (Wheat-Free) Soy Sauce 150ml (Sanchi)

1 Tbsp Soya Sauce

Hampshire Foods Spanish Smoked Paprika 50g

1 Tbsp Smoked Paprika

Whole Cumin Seed 100g (Hampshire Foods)

1 Tbsp Cumin Seeds

Marjoram Leaves 30g, Organic (Sussex Wholefoods)

1 tsp Marjoram

Hampshire Foods Chilli Powder 100g

¼ tsp Chill Powder

Hampshire Foods Garlic Pepper 50g

A few pinches of Garlic Pepper, to taste.

Clearpring Organic Rapeseed Oil 500ml

2-3 Tbsp Rapeseed Oil, to coat the sweet potato prior to baking.

Harissa Spice Mix 50g (Hampshire Foods)

1 Tbsp Harissa Spice

Other Ingredients

• 1 onion
• 2 carrots
• 250ml water
• 3 large sweet potatoes (orange flesh are best)

Method

1. Pre-heat your oven to Fan 180 °c/ 200°c/Gas Mark 6. Grease a baking tray with a little of the melted Coconut Oil.
2. Combine the amaranth seeds with the 250ml water in a saucepan and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes.
3. Mix ground flax seeds with 5tbsp of hot water and leave to stand for 5 minutes.
4. Wash the sweet potatoes, pat dry and cut into long chips or wedges.
5. Mix 2 Tbsp of Rapeseed oil with the Tbsp of Harissa Seasoning in a bowl. Coat the sweet potato in the seasoned oil and transfer onto a baking tray or roasting dish. Set to one side as these will go in the oven at the same time as the burgers – see Step 11 below.
6. Toast the sunflower seeds and sesame seeds in a dry pan until just colouring.
7. Finely chop the onion and grate both the carrots.
8. Remove the amaranth from the heat. The water should have been absorbed during the cooking process.
9. In a large mixing bowl mix the amaranth with the onion, grated carrot, flax seeds sunflower seeds, sesame seeds and potato flour.
10. Now season the mix. Add the Soya Sauce, Cumin Seeds, Smoked Paprika, Marjoram, Chilli Powder and Black Pepper.
11. Combine thoroughly before forming the burgers by hand. Wet your hands slightly first to prevent the mixture from sticking to them.
12. Space the burgers evenly across the baking tray and place in the oven for around 50 minutes or until browned, turning half way through.
13. Check your sweet potatoes and remove before the 50 minutes are up if necessary as these will bake/brown quicker than the burgers! They need around 45 minutes.
14. Serve with the sweet potato wedges alongside a fresh salad of rocket, baby spinach and cherry tomato. You can put the burgers in gluten-free buns, wraps or baps or eat as is.
15. Any leftovers can be stored in an airtight container in the fridge for around 2-3 days.