Instructions

• Preheat the oven to 200C, place the linseed and water in to a bowl, mix and leave in the fridge for 15 minutes.

• Cut the sweet potato in to quarters, brush with olive oil and place in the oven for 30 minutes.

• In a pan, heat one tablespoon of oil and fry the chopped onion for 2 minutes followed by the garlic for another 2 minutes then remove from the heat.

• Place the chickpeas in a food processor, pulse and tip in to a mixing bowl, add the sweet potato to the food processor, pulse until a mash forms and place in the mixing bowl.

• Tip in the onion, garlic, salt, cayenne pepper, cumin, smoked paprika, chopped coriander, the linseed and water mixture and black pepper to taste.

• Combine the ingredients together and using your hands form six burger patties. The mixture should be slightly sticky, if not add a couple drops of water.

• Place the patties in the fridge for 30 minutes or until firm. Heat a griddle pan, brush the burgers with oil and fry until brown on both sides or cook on a barbecue grill!

• Place the burger on to a bun, spread hummus on top of the burger followed by spinach and radish.

• Mash the avocados in a bowl with lime juice, salt, pepper and chilli powder.

• Spoon the smashed avocado on top of the salad and place the other half of the bun on top. Serve and enjoy!