750 grams kumara, unpeeled (1 large or two smaller)
1 teaspoon ground coriander
sea salt and freshly ground black pepper
1½ teaspoons ground cumin
½ teaspoon chilli flakes
¼ teaspoon sweet smoked paprika
1 large egg, lightly beaten
2 cups cooked quinoa (¾ cup raw quinoa)
1½ cups panko breadcrumbs
1 teaspoon black chia seeds
olive oil spray
3 cups mixed salad greens
1 cup soft herbs, eg coriander and parsley plus pea shoots or spare herbs to garnish
1 tablespoon olive oil
1 tablespoon apple cider vinegar
⅔ cup thick Greek yoghurt
¼ cup good quality egg mayonnaise
3 tablespoons harissa
4 brioche or wholewheat burger buns
2 small avocados, sliced
Preheat the oven to 200°C.
Burgers: Use the tip of a sharp knife to pierce the kumara in several places and bake for 50-60 minutes until easily cut with a knife. Cool for 10 minutes then peel off the skin and put into a large bowl. Refrigerate to cool completely. If any liquid appears in the bottom of the bowl, drain this off as you want the kumara to be as dry as possible. Season well with salt and pepper, add remaining spices then mash until smoothish. Stir in egg and quinoa, refrigerate for 15 minutes then form into 4-6 burger-sized patties. Mix the breadcrumbs and chia seeds together. Dip the patties into the crumb mix, re-shape and chill for a further 15 minutes. The patties are soft, so work gently and pat them back into shape if they misbehave.
Line an oven tray with baking paper.
Preheat the oven to 210°C.
Spray the baking paper lightly with oil, put the patties on the paper and spray lightly with oil. Bake for 25 minutes until golden and heated through. Turn once after 20 minutes.
To serve: Mix the salad greens and herbs with olive oil and vinegar and toss to combine. Whisk the yoghurt and mayonnaise together and stir through the harissa. Heat the buns and layer with salad, kumara and quinoa patties, harissa yoghurt mayo, avocado and reserved herbs or pea shoots. Makes 4–6 (depending on size of patties and buns. I made 4 large burgers)