Quinoa & Sweet Potato Burger with Horseradish Sour Cream, Eschalots and Chives

delicious.com.au

Pamela Leek

600g sweet potato

2 eggs, lightly beaten

100g chickpea (besan) flour

1⁄2 tsp chilli powder (optional)

1 tbs wholegrain mustard

1 tbs nut butter (we used almond butter)

Juice of 1⁄2 a lemon

200g cooked quinoa

2 tbs sunflower oil

50g unsalted butter, softened

4 burger buns, halved crossways

Thinly sliced Asian (red) eschalots and finely chopped chives, to serve

subheading: HORSERADISH SOUR CREAM:

1⁄4 cup finely grated fresh horseradish or horseradish cream

300g sour cream

Directions at delicious.com.au

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