Recipe: Meat-free burgers, hummus

Ingredients

• 2 Fry’s Chicken-Style Burgers
  2 large sweet potatoes, washed and cut into wedges
• 1 tsp olive oil
• 1 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup brown rice
• 1 cup water
• For the Hummus 1 can of chickpeas (keep the water/brine from the can)
• 2 cloves garlic, crushed
• 2 tbsp almond milk
• Juice of half a lemon
• 2 tbsp tahini
• 3-4 tsp chilli powder
• 1 tsp cumin
• Salt and pepper, to taste
• A handful of fresh coriander, for serving
• 1 cucumber, sliced, for serving
• A handful of cherry tomatoes, halved, for serving
• 40g fresh rocket, for serving
• 1 avocado, sliced, for serving

Method

1. Place the rice in a saucepan with one cup water. Prepare the rice according to the package instructions.
2. Toss the sweet potatoes with a bit of oil, paprika and salt and pepper. Add the sweet potatoes wedges to an Airfryer basket. Be careful not to overcrowd. Cook for 15 minutes at 200°C, or until golden brown, tossing halfway – or roast in the oven.
3. While the sweet potatoes are cooking, get started on the hummus. Add the chickpeas, garlic, almond milk, lemon, tahini, chilli powder, cumin and salt and pepper to a food processor. Add extra chickpea water to the mixture if required. Blend until smooth and creamy.
4. Cook the Chicken-Style Burgers for eight minutes at 185°C.*
5.  Serve the Chicken-Style Burgers, rice and hummus with chopped cucumber, tomatoes, rocket, avocado and fresh coriander.

*Reduce cooking time if the Chicken-Style Burgers have defrosted.

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