Mix together the sweet potatoes, white onion, garlic, olive oil, gluten free flour, sea salt and black pepper.
Use a wide cookie cutter as a mould to press thick disks of the hash brown mixture. Repeat with the rest of the mix.
On a microwaveable plate, cook the disks until they are cooked through.
Heat the olive oil in a frying pan and fry the hash browns until they are brown and crispy – meanwhile, cook your Meatless Farm burger according to packet instructions.
Place your avocados, red onion, cilantro and chili in a bowl. Squeeze over the lime juice, then mash the mixture until you get the consistency you desire.
Build your burger! First place down one of the sweet potato ‘buns’ then put some lettuce and tomato on top, followed by the Meatless Farm burger & guacamole on top. Finish with a final ‘bun’. Dig in and enjoy!
2 Meatless Farm plant-based burgers
2 medium sweet potatoes, peeled and shredded
1 /4 cup sweet white onion, chopped
4 garlic cloves, minced
1 1/2 tbsp olive oil
1/4 cup gluten-free flour (Bob’s Red Mill 1-to-1 is a good option)