Try this vegetarian twist on the classic burger.
600g sweet potato, peeled, cut into wedges
olive oil cooking spray
sea salt flakes
⅓ cup plain flour
1 egg, whisked
1½ cups white breadcrumbs or
1 large eggplant, trimmed, thickly sliced
¼ cup cornflour
½ tsp chilli flakes
½ cup soda water
½ cup olive oil or vegetable oil
1 red onion, cut into 1cm-thick slices
4 large bread rolls, toasted if preferred
¼ cup whole egg mayonnaise
200g purchased chargrilled red
capsicum, cut into strips
4 butter lettuce leaves
1 Preheat oven to 220˚C. Line a baking tray with baking paper. Place sweet potato wedges onto tray and spray with olive oil. Sprinkle with sea salt flakes. Bake on top shelf of oven for 20-25 minutes or until wedges are golden and crisp. Turn oven off.
2 Place flour into a bowl. Whisk egg and 1 tbsp cold water in a shallow bowl. Place breadcrumbs into a bowl. Lightly coat eggplant slices with flour, then egg and lastly breadcrumbs. Transfer to a plate.
3 Add cornflour and chilli flakes to bowl with flour. Stir until combined. Add soda water and whisk batter until combined. Heat oil in a frying pan over medium heat. Add eggplant slices and cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and place in warm oven. Lightly coat onion rings with batter and add individual rings to pan. Cook for 3 minutes or until golden and crisp.
4 Place bread roll bases onto serving plates. Spread with mayonnaise, add capsicum, lettuce, eggplant pattie, sweet potato and onion rings. Cover filling with bread roll tops and serve.