Black Bean Burger & Slaw

• Black Beans(800 g)
• Onion(1)
• Garlic(2 cloves)
• Oats(100 g)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Olive oil(3 tbsp)
• Sweet potato(2)
• Paprika(1 tsp)
• Cabbage(300 g)
• Lime(2)
• Coriander(15 g)
• Avocado(1)
• Burger Buns(4)
• Ketchup(4 tbsp)optional

Method

1. 1

   Preheat the oven to 220°C. Cut the {Sweet potato} into wedges, then toss with {Olive oil}, {Paprika}, {Salt}, and {Black pepper}. Spread out on a tray.

   ~6 min

2. 2

   Bake the wedges for 24 minutes, turning halfway, until tender and golden at the edges.

   ~24 min

3. 3

   Meanwhile, finely chop the {Onion}, mince the {Garlic}, shred the {Cabbage}, chop the {Fresh cilantro}, and juice the {Lime}. Halve and slice the {Avocado}.

   ~8 min

4. 4

   In a bowl, mash the {Black Beans} well, leaving some texture. Mix in half the {Onion}, the {Garlic}, {Oats}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper}. Shape into 4 firm patties.

   ~2 min

5. 5

   Heat the remaining {Olive oil} in a large pan over medium heat. Cook the patties for 4 minutes per side until browned and crisp outside. In the last minute, add the {Burger Buns} cut-side down to toast lightly.

   ~8 min

6. 6

   Toss the {Cabbage} with the remaining {Onion}, most of the {Fresh cilantro}, and the juice of the {Lime}. Season with a pinch of salt. Spread {Ketchup} on the buns, add the patties, top with slaw and {Avocado}, and serve with the wedges and extra cilantro.

   ~2 min