Tofu and porcini burgers with sweet potatoes

Ingredients

For 1 serving

• Tofu160 g
• Porcini mushrooms100 g
• Chickpea flour15 g
• Sweet potatoes150 g
• Parsley4 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. Turn the oven on to 200 °C (fan). Wash the sweet potatoes, cut them into wedges (skin on) and toss them in a baking tin with half the oil and a pinch of salt; roast at 200 °C for 30 minutes, turning halfway, until soft inside and caramelised at the edges.
2. Meanwhile clean the porcini with a damp cloth and a small knife, trimming off any soil, and slice them; crush the garlic clove.
3. Sauté the porcini with the garlic in a dry non-stick frying pan over medium-high heat for 5 minutes, until golden and their water has evaporated; remove the garlic and leave to cool slightly.
4. Drain the tofu and pat it well dry, then pulse it with the porcini, parsley, chickpea flour, salt and black pepper, leaving some texture; with wet hands shape two burgers about 2 cm thick.
5. Heat the remaining oil in the same pan over medium heat and cook the burgers for 4 minutes per side, turning them with a spatula, until a golden crust forms.
6. Serve the burgers with the sweet potatoes.