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Ricotta and pea burgers with avocado dressing
Ricotta and pea burgers with avocado dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and tasty vegetarian burgers for a healthy weeknight dinner.
Ingredients:
  • 150g (1 cup) frozen peas
  • 75g (1/2 cup) frozen shelled edamame
  • 125g (1/2 cup) fresh ricotta
  • 24.00 gm sesame seeds
  • 40.00 ml couscous
  • 40.00 ml chopped fresh chives
  • 4 wholegrain bread rolls, halved
  • Salad leaves, to serve
  • 1 small beetroot bulb, peeled, grated
  • 1 small avocado, chopped
  • 40.40 gm coconut cream
  • 62.50 ml fresh mint leaves
Instructions:
  • In a large heatproof bowl, soak peas and edamame in boiling water for 5 minutes. Drain thoroughly. Using a hand blender, roughly chop the peas and edamame. Mix in ricotta, sesame seeds, couscous, egg, and chives. Season the mixture, then divide into 4 portions and shape each into a patty.
  • Preheat a non-stick frying pan over medium heat and lightly spray with oil. Cook the patties for 3-4 minutes per side, or until they are beautifully golden brown.
  • For the avocado dressing, combine avocado, lemon zest, coconut cream, garlic, and mint in a food processor. Blend until creamy. Add 1-2 tablespoons of lemon juice to taste. Season with salt and pepper.
  • On serving plates, lay down the roll bases, then pile on salad leaves, ricotta and pea patties, and grated beetroot. Spoon a generous amount of avocado dressing and finally place the roll tops.

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