Black Bean Burger with Avocado Salsa
240g black beans (drained)
4 spring onions
100g of asparagus
Handful of coriander
200g sweet potato
1/2 tsp chilli flakes
2 tsp smoked paprika
Sea salt & black pepper
Coconut oil / olive oil
Preheat the oven to 200C / gas mark 6.
Peel and cut the sweet potato & parsnips into fries. Mix in a bowl with half of the smoked paprika and 1/2 tbsp oil, and season with black pepper and sea salt. Place on a baking sheet in the oven for 20-25 mins, turning halfway through.
Finely slice the spring onions, discarding the root at the end. Heat a frying pan on a medium heat with 1 tsp oil and add the spring onions to the pan and fry for 2 mins.
Drain the black beans. Add these, the chilli flakes and the remaining smoked paprika to the pan with the spring onions and cook for 3 mins. Season and roughly mash the beans with the back of a spoon.
Transfer the black bean mixture to a bowl and let cool for 5 mins. Then shape into two burgers and place on a baking sheet in the oven for 10-15 mins.
Meanwhile, peel and de-stone the avocado then roughly chop. Dice the tomatoes and roughly chop the coriander leaves. Mix together in a bowl with the juice from the lime and season.
Serve each black bean burger on a warm plate alongside the parsnip and sweet potato fries, grilled asparagus and the avocado salsa.