Caribbean plantain & bean burger in a charcoal and linseed bun with sweet potato fries and slaw

Eat With The Earth In Mind

Love a burger but looking to go meat free, try this gorgeous plantain and bean burger with a side of sweet potato fries and slaw

Method

Caribbean plantain & bean burger in a charcoal and linseed bun

1. Preheat the oven to 180ºC
2. Place the plantains in a roasting tin and roast for 15 minutes until softened
3. Leave to cool slightly, then peel and mash with a fork in a large bowl
4. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion
5. Mix well then stir in the flour to form a thick, sticky mixture
6. Divide the mixture into 8 and form into burger shapes
7. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking)
8. Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown
9. To serve, add the lettuce to the bun bases, top with tomato slices and the burgers
10. Finish with avocado and sweet chilli sauce
11. Top with the bun lids and serve

Pineapple & coconut slaw

1. Place the cabbage, carrots, and pineapple in a large bowl
2. Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly
3. Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug
4. Blend it up and add as much coconut milk (or none) as you like
5. Pour the dressing over the veggies and mix well
6. Top with sliced green onions and fresh herbs