Ingredients
SERVES: 4
Tomato ketchup
Cauliflower mayo
To assemble
Moroccan-inspired vegie patties
Method
- To make the ketchup, place all the ingredients in a saucepan, cover and bring to the boil over a medium heat. Remove the lid and simmer for 8 minutes, or until the sauce has thickened. If you like your ketchup smooth, transfer the mixture to a blender and blitz until smooth. Pour the ketchup into a bowl and place in the fridge to cool for 30 minutes.
- To make the mayo, half-fill a saucepan with water and bring to the boil over a high heat. Add the cauliflower florets and cook for 8 minutes, or until soft. Drain and transfer to a blender or food processor along with the remaining mayo ingredients. Blend until smooth. Transfer to a bowl and place in the fridge to cool.
- To make the vegie patties, combine the quinoa and lentils with 2 cups of water in a large pot. Bring to the boil over a medium heat and cook for 12 to 15 minutes, or until all the water has been absorbed and the mixture resembles a thick paste. Transfer to a bowl and add the cooked sweet potato. Add the carrot, apricot, garlic, cumin, mustard seeds, cinnamon and salt and mash roughly with a fork.
- Form the mixture into eight patties and place on the baking tray. Sprinkle the patties with the sesame seeds. Bake for 45 to 60 minutes, or until the sesame seeds are golden and the patties are firm to touch. Set aside.
- Heat a frying pan over a medium heat. Add the pineapple rings and fry for 2 minutes on each side.
- To serve, place the rolls, spinach, tomato, onion and avocado on serving plates in the centre of the table, along with the warm patties, cooked pineapple and bowls of sauce. Everyone then constructs their own burger and tucks in!
