One of the biggest challenges of eating well is coping with those cravings for fast food. The book "Clean Living Fast Food" by personal trainers, paleo cooks and former My Kitchen Rules' contestants Luke Hines and Scott Gooding is full of recipes that prove you can still eat most things - it's just about getting in the kitchen and making small changes.
"The chilli and lemon zest in these vegetarian burgers give them a citrusy punch. So, impress your veggie friends with a paleo meal that is easy and meat-free" said Scott.
30 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.
2 portobello mushrooms
1 large tomato
1 Lebanese cucumber
250g sweet potato
1 free range egg
2 tablespoons coconut cream
1 birds eye chilli
1/2 tablespoon cornflour
2 sprigs thyme
1 sprig rosemary
1/4 cup pepitas
Clean the skins of the sweet potato and chop into 2cm cube pieces. Deseed and finely chop the red chilli. Remove the stems of the field mushrooms. Slice the tomato into rounds. Peel cucumber into ribbons. Remove the leaves of the herbs and finely chop.
Steam the sweet potato over boiling water for 10–12 minutes or until very tender. Transfer to a heatproof bowl. Mash, then cool. Add the yolk of the egg (discard white), flour, thyme and rosemary. Season with salt and pepper. Mix well to combine. Shape the mixture into 1 burger patty per person. Press pattie into pepitas to coat one side. Transfer the patties to a baking tray lined with non-stick baking paper. Set aside until ready to cook.
Make burger sauce
Combine the coconut cream, zest and juice of the lemon, and chilli in a bowl. Season with salt and pepper.
Preheat a large non-stick frying pan over a high heat. Brush or spray the mushrooms all over with olive oil. Season with salt and pepper. Cook for 4 minutes, turning once, or until crispy. Transfer to serving plates, cap side down.
Reduce the heat to medium. Add extra oil to the pan. Cook the patties for 4 minutes each side or until heated through and golden.
Place the patties on top of the mushrooms, top with the tomato, rocket and cucumber then drizzle with the coconut cream mixture to serve.
This recipe was created by Scott Gooding. For more information visit http://www.scottygooding.com.au
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