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.
120g Amaranth Grain
50g Hulled Sesame Seeds
50g Sunflower Seeds
2 Tbsp Ground Flaxseed
3 Tbsp Potato Flour
3 Tbsp of Deodorised Coconut Oil, melted.
1 Tbsp Soya Sauce
1 Tbsp Smoked Paprika
1 Tbsp Cumin Seeds
1 tsp Marjoram
¼ tsp Chill Powder
A few pinches of Garlic Pepper, to taste.
2-3 Tbsp Rapeseed Oil, to coat the sweet potato prior to baking.
1 Tbsp Harissa Spice
- 1 onion
- 2 carrots
- 250ml water
- 3 large sweet potatoes (orange flesh are best)
- 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.
- 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.
- Mix ground flax seeds with 5tbsp of hot water and leave to stand for 5 minutes.
- Wash the sweet potatoes, pat dry and cut into long chips or wedges.
- 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.
- Toast the sunflower seeds and sesame seeds in a dry pan until just colouring.
- Finely chop the onion and grate both the carrots.
- Remove the amaranth from the heat. The water should have been absorbed during the cooking process.
- In a large mixing bowl mix the amaranth with the onion, grated carrot, flax seeds sunflower seeds, sesame seeds and potato flour.
- Now season the mix. Add the Soya Sauce, Cumin Seeds, Smoked Paprika, Marjoram, Chilli Powder and Black Pepper.
- Combine thoroughly before forming the burgers by hand. Wet your hands slightly first to prevent the mixture from sticking to them.
- Space the burgers evenly across the baking tray and place in the oven for around 50 minutes or until browned, turning half way through.
- 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.
- 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.
- Any leftovers can be stored in an airtight container in the fridge for around 2-3 days.