Recipe & Images EMMA GALLOWAY
I use the standard red (Owairaka) kūmara in these patties as orange (Beauregard) kūmara contain too much moisture. These can be prepared up to three days in advance and make use of leftover cooked brown rice. If you’re using ground cumin, add to the onions along with the turmeric instead of adding to the kūmara.
1 medium (approx. 300g) kūmara, unpeeled cut into bite-sized chunks (see note above)
1 tsp cumin seeds (or ground cumin)
1 x 250g packet tempeh, roughly chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red or green chilli, finely chopped (or use a pinch of chilli flakes if you don’t have fresh)
½ tsp ground turmeric
1 cup leftover cooked medium-grain brown rice
1 tsp white miso paste mixed with 1 tsp warm water
handful coriander leaves, roughly chopped
4 x burger buns (gluten-free if needed), mayonnaise (vegan if needed), tomato relish and salad greens or sliced avocado, to serve.
Pre-heat oven to 200°C. Place kūmara onto a tray, scatter over cumin seeds, drizzle with a little olive oil, season with salt and pepper and mix well to coat. Roast 20–25 minutes or until the kūmara is tender and golden. Remove from the oven and set aside until cool enough to handle.
Heat a small frying pan over medium-high heat, add a little olive oil and cook the onion, while stirring for 1–2 minutes or until tender, add garlic, chilli and turmeric and cook for a further 30 seconds.
Blend tempeh in a food processor until finely ground.
Transfer roasted kūmara to a large bowl and roughly mash with a fork. Add ground tempeh, cooked brown rice, miso mixed with water, coriander and cooked onions. Using your hands, mix well, squishing it altogether until it holds together. Shape into 4 patties, transfer to a tray and chill in the fridge for at least 2 hours, or overnight.
To cook, heat a little olive oil in a large frying pan and cook over medium heat until the underside is deeply golden, before carefully flipping and cooking the other side. Serve in a lightly toasted bun with mayonnaise, tomato relish and salad greens or avocado (or both!).