Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/2 cup raw cashews
- 400grams sweet potato, peeled, chopped, steamed, cooled
- 2 spring onions, roughly chopped
- 2 cloves garlic, crushed
- 1 long red chilli, chopped
- 420grams no-added-salt chickpeas, rinsed, drained
- 1 free range egg
- 3/4 cup quick oats
- 4 Woolworths multigrain rolls
- 5milliliter extra virgin olive oil cooking spray
- 1/3 cup light Greek-style natural yoghurt
- 1 lime, juiced
- 2tablespoons sweet chilli sauce
- 200grams Woolworths classic coleslaw
- 1/2 bunch coriander, leaves picked
Description
Topped with Greek-style yoghurt, sweet potato patties, a creamy slaw and coriander, these tasty veggie burgers will hit the spot at your next barbecue.
Method
Step 1 of 4
Place cashews in a small heatproof bowl. Cover with boiling water. Stand for 15 minutes to soften. Drain well. Place cashews, potato, onion, garlic, chilli, chickpeas, egg and oats in a food processor and blitz until finely chopped and combined. Using wet hands, shape mixture into 4 patties. Chill for 10 minutes or until slightly firm.
Step 2 of 4
Heat a greased barbecue plate on medium heat. Split bread rolls and spray cut sides with oil. Place rolls, cut-side down, on barbecue plate. Cook for 2 minutes or until toasted. Transfer to a board and cover to keep warm.
Step 3 of 4
Spray patties with oil. Add patties to barbecue plate and cook for 4 minutes each side or until golden.
Step 4 of 4
Combine yoghurt and lime juice in a bowl. Spread a little yoghurt mixture on the toasted sides of each roll. Top bases with patties, then drizzle with sweet chilli. Top with slaw and coriander. Sandwich with lids. Serve.
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