Page 32 - Naked Foodies - July 2021

Cilantro Mayo
1 cup veganaise
3 Tbsps finely chopped cilantro leaves 2 tsps lemon juice
1 pinch of salt
Roasted Sweet Potato Patties
3 cups diced sweet potatoes
1 cup white onion, coarsely chopped 3 cloves of garlic
2 tsps olive oil
tsp cumin
tsp paprika
tsp garlic powder
tsp freshly ground salt
tsp freshly ground black pepper
2 cups chickpeas
2 cups cannellini beans
1 cup rolled oats
1 carrot grated
1 egg
To Serve
Butter Lettuce
handful fresh arugula Cilantro Mayo
1. Make the mayo add all of the mayo ingredients to a medium sized bowl and stir until combined. Refrigerate until
ready to use.
2. Pre-heat the oven to 170°C. On a large sheet pan, place the diced sweet potatoes, onion, garlic, olive oil, and all the spices. Toss until sweet potatoes are coated and place into the pre- heated oven. Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender. Let cool for a few minutes.
3. Place all the ingredients including the chickpeas, cannellini beans, rolled oats and carrots into a food processor
and process for about 10 - 20 seconds until everything is mixed together but still has some texture to it. Form patties and place them on a parchment paper lined baking sheet. Chill in the refrigerator for about 20 minutes.
4. Heat a large pan over medium heat and coat the bottom with a thin layer of olive oil. Place burgers in the hot pan
and cook for about 10 minutes, flipping once, until burgers are heated through. If grilling the burgers, grill over medium
heat and rub a little bit of olive oil on the grill to ensure that the burgers don't stick.
5. Serve grilled patties on a lettuce leaf and garnish with a dollop of cilantro mayo and fresh arugula.
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