Ingredients for 6 burgers:

2 medium sweet potatoes (cooked)

1 medium beetroot (boiled)

200 grams of fresh mushrooms

1 small onion into strips

3 garlic cloves, chopped

coriander a handfull of chopped leaves

1 dessert spoon of sweet paprika or paprika seasoning

1/2 coffee spoon cumin seeds

1 tea spoon coriander powder

1 tea spoon garlic powder

1 tablespoon rice jelly

q.s. chili flakes (optional, for those who like a spicy flavor)

q.s. ground black pepper

1 tablespoon lemon juice

q.s. marine salt

1 tablespoon of coconut oil (can replace by olive oil)

whole meal bread crumbs (optional)

to give more texture to the burgers - 1 tablespoon of flaxseed powder

1 tablespoon olive oil

Preparation:

1. Place the coconut oil with the onion into strips and chopped garlic in a wok or pan, cook in low heat for about 3-4 min. Then add the coriander leaves, paprika, cumin, coriander powder, and pepper. Let it cook for 5 min. to release the flavour of the spices.

2. While waiting for the stew, wash the mushrooms and cut them roughly into small pieces and set aside. Place the cooked potatoes and cooked beetroot in a food processor, or alternatively in a bowl and use the hand blender, reduce the puree and reserve it.

3. After stewing for 5 min., add the mushrooms and let them cook until they get soft and tender with no water. Meanwhile add the lemon juice, garlic powder, jelly rice and chili flakes.

4. When the mushrooms are well cooked add the potato and the beetroot with the salt. Stir well until it becomes a dough is soft heat to release the flavours. Taste it and rectify seasonings, if necessary. Add the leenseed and olive oil together, mixing well in order to get a more compact dough when moulding the burgers, and turn off the heat.

5. Place the mixture in a refrigerator to cool it down, as the burgers need to be moulded at room temperature to avoid sticking to your hands.

6. To mould the burgers, remove a portion of the dough and make a ball. After press with both hands to shape it as a burger (you can make them the size you wish). Then wrap them in breadcrumbs.

7. The burgers can both be fried or cooked in the oven. To fry them use a teaspoon of coconut oil in a non stick pan fry and when it becomes hot place the burgers and let them fry for 4 minutes in each side.

8. To cook in the oven grease an oven tray with coconut oil and place it in the oven at 200º in the grill function for around 10 minutes. Beware not to overroast the burgers!!!!

avocado ingredients for the mayonnaise:

1 ripe medium avocado

1 sugarless soy yogurt (or other, but always without sugar)

1/2 clove garlic

1/2 small lemon (juice)

q.s. marine salt

q.s. pepper

Preparation:

Place everything in a chopper or use the hand blender until the mixture gets light and fluffy. Taste and rectify the seasonigs, if necessary.

Purple cabbage salad, turnip and sweet and sour apple igredients:

1/2 small red cabbage cut into strips

1 small apple cut into pieces with peel

1/2 medium turnip cut into strips

1/2 small lemon juice

2 tablespoons rice vinegar

2 tablespoons rice jelly soup

Preparation:

Mix all salad ingredients, reserve it in the fridge (in winter time, you can leave at room temperature). Remove it from the fridge at least 30 minutes. before consuming to release the flavours.

Ingredients for Turnip Chips:

1 turnip cut into strips, like potatoes.

This recipe was kindly provided by "entre tachos e sabores" from Joana Oliveira. blog here

Share this recipe with your friends.