Summer LIGHT
Fairlady|January 2020
Donna Hay’s new recipe book, WeekLight, is crammed with easy, plant-based meals with the emphasis on health and wellbeing: perfect for holiday eating! Here are our three favourites…
THE BEST VEGGIE BURGERS

1 x 400g (14 oz) can black beans or red kidney beans, rinsed and drained
1 cup (150g/5¼ oz) firmly packed grated carrot (about 1 carrot)
1 cup (150g/5¼ oz) firmly packed grated beetroot (about
1 medium beetroot)
2 tablespoons black chia seeds
½ cup (140g/5 oz) crunchy peanut butter or hulled tahini
1 teaspoon ground cumin
1 teaspoon smoky sweet paprika
½ cup (12g/½ oz) flat-leaf parsley leaves sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
4 seeded bread rolls or burger buns, halved
4 cos (Romaine) lettuce leaves
8 small slices cheddar
2 tomatoes, sliced
1/3 cup (100g/3½ oz) mayonnaise or relish
4 large dill pickles, quartered lengthways

Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beetroot, chia seeds, peanut butter, cumin, paprika, parsley, salt and pepper and mix to combine. Divide the mixture into 4 equal portions and shape into patties. Heat a large non-stick frying pan over medium-high heat. Add the oil and the patties and cook for 5 minutes each side or until golden brown. Divide the bun bases between serving plates and top with the lettuce, veggie patties, cheddar, tomato and mayonnaise. Sandwich with the tops of the buns and serve with the pickles.

Makes 4

CRUNCHY RAW PAD THAI

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