Makes 8 burgers
- 600g x Peeled and cubed sweet potato
- 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
- 1 x Tin of chickpeas drained
- 4 oz x Coconut powder
- 8 oz x Walnuts
- 2 x Tbsp of liquid seasoning
- 1 x Tsp chilli powder
- 2 x Tbsp of brown mustard seeds
- 2 x Tbsp of cumin seeds
- 2 x Tbsp coriander seeds
- 2 x Tbsp fennel seeds
- 1 x Jar of sliced beetroot
- 1 x Handful of fresh and chopped coriander
- Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
- Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
- Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
- Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
- Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
- Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
- Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
- Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
- Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.
My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.
Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.
This is my little helper Bop…
These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.