Preparation Time: 1.5 hours

Total Time: 3 hours

INGREDIENTS

Roasted Vegetable Patties

• 2 large capsicums, deseeded and cut into large slices
• 2 red or brown onions, peeled and quartered
• 4 cloves garlic, skins left on
• 1.5 kg peeled root vegetables, chopped into 1 inch squared pieces. I use the following combination;
  • 1/2 butternut pumpkin
  • 1 sweet potato
  • 1 large potato
  • 2 large carrots
  • 1 whole beetroot
• 1/4 cup vegetable oil
• 2 tablespoons dried oregano or basil
• 200 g grated cheddar cheese
• 1 cup finely chopped fresh herbs (basil, parsley, coriander or oregano)
• 2 large eggs, lightly beaten
• 435 g tinned refried beans
• 2 tablespoons tahini
• juice of 1 lemon
• 150 g rice flour
• 150 g LSA
• 120 g seeds (sunflower seeds, pumpkin seeds, flaxseed)
• salt and pepper
• extra rice flour or LSA to roll the patties in

Guacomole (serves 4-6)

• 1 large, ripe avocado
• 1/2 cup roughly chopped coriander
• juice of 1/2 lemon
• salt and pepper

Suggested Accompaniments

• bread rolls
• sliced tomato
• sliced cucumber
• cheese
• baby spinach or cos lettuce

METHOD

Roasted Vegetable Patties

1. Preheat the oven to 180°C/350°F fan-forced.
2. Spread the capsicum out on a large lined baking tray, skin side up, along with the onions and garlic. Drizzle lightly with oil, and rub the oil into the skins.
3. Combine the prepared root vegetables in a large roasting tray with a drizzle of oil and the dried herbs, using your hands to coat the veggies.
4. Place both trays in the oven to roast. Remove the capsicums, onion and garlic after 40 minutes, or when the capsicum skins start to char. Transfer the capsicums immediately to a bowl, cover tightly with plastic wrap, and leave for 25 minutes to cool.
5. Once you’ve covered up the capsicums and are waiting for them to cool, give the root vegetables a stir to prevent them from burning. Leave them in the oven for a further 20 minutes until soft. If they start to burn before softening, turn the heat down a little. All up, they should take about an hour to roast.
6. Use a butter knife to scrape the skins off of the cooled capsicums, then finely dice the flesh and set aside. Remove the skins from the roasted garlic.
7. Throw all of the veggies into a large mixing bowl, and use a fork or a potato masher to mash everything together. Add the rest of the ingredients and stir until well combined.
8. Pour the extra rice flour/LSA into a clean bowl. Use your hands to roll 12 tennis ball sized balls of mixture. Roll the balls in the rice flour/LSA to coat.
9. Preheat the oven to 160°C/320°F fan forced. Place a large pan or wok over medium heat and drizzle with oil. When the pan is hot, fry the patties for 3-4 minutes on each side until crisp, pressing them down into 2cm thick discs. Transfer to lined baking trays, and cover with foil. Bake in the oven for 20 minutes.

Guacamole

1. Peel and dice the avocado. Combine in a small bowl with the coriander, lemon juice and salt and pepper to taste. Mash with a fork to a rough pulp.

To serve

1. Construct your burgers with a generous spread of guacamole, a vegetable pattie, some tomato, cucumber, cheese and lettuce. Dig in!

Store any remaining patties frozen in an airtight container for up to 2 months.