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.
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