INGREDIENTS
1/2 cup tri-coloured quinoa
3 brown onions
1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 (260g) beetroot, peeled, grated
1 1/2 teaspoons ground coriander
1/4 teaspoon ground chilli
1 egg, lightly beaten
1/2 cup rolled oats
200g orange sweet potato, peeled, cut into 12 x 5mm-thick slices
Olive oil cooking spray
1 tablespoon white balsamic vinegar
50g baby spinach
4 cape seed rolls, split, toasted
1/4 cup low-fat Greek yoghurt
METHOD
Step 1
Cook quinoa following packet directions. Set aside to cool.
Step 2
Meanwhile, finely chop half of 1 onion. Slice remaining onions and set aside.
Step 3
Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add finely chopped onion, garlic and beetroot. Cook, stirring occasionally, for 6 to 8 minutes or until onion has softened. Add coriander and chilli. Cook for 1 minute or until fragrant. Remove from heat. Set aside to cool.
Step 4
Place beetroot mixture in a large bowl. Add egg and oats. Season with salt and pepper. Mix until well combined. Shape into 4 patties. Place on a large plate. Cover. Refrigerate for 20 minutes or until firm.
Step 5
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place a wire rack on a separate large baking tray. Place patties on lined tray. Place potato, in a single layer, on wire rack. Spray with oil. Season with salt and pepper. Bake potato and patties for 20 minutes or until potato is golden and crisp, and patties are firm.
Step 6
Meanwhile, heat remaining oil in a frying pan over medium heat. Add sliced onion. Cook, stirring, for 10 minutes or until golden. Add vinegar. Cook, stirring, for 2 minutes.
Step 7
Layer spinach, patties, potato and onion on roll bases. Dollop with yoghurt. Top with roll tops. Serve.
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