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1
Peel the orange sweet potatoes. Cut the sweet potatoes in cube and grated them into a food processor.
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2
In a bowl mix the grated sweet potatoes with buckwheat flour, chopped mint, whole eggs, salt and pepper.
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3
Warm 3 tablespoon of olive oil in a sauce pan.
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4
Use a metallic cookie cutter press to form the cakes into the sauce pan.
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5
Put the metallic cookie cutter circle shape into the sauce pan and fill in with the sweet potatoes mixture.
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6
Press firmly with the cutter press to compact the cakes. It is important that you remove all air to create a firm and compact cake.
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7
Fry for 10 minutes on both sides.
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8
Put aside onto absorbent towel to remove the excess of oil.
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9
Slice the red onion and mushrooms.
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10
Warm 1 teaspoon of olive oil into a sauce pan.
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11
Fry the vegetables until soft and tender.
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12
Add salt and pepper. Put aside.
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13
Peel the riped avocado.
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14
Remove the avocado kernel and make an avocado puree by using a fork.
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15
Add the finely chopped shallots, chopped mint, lime juice, salt and pepper. Put the avocado sauce in the fridge.
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16
Grill the beef patties - 100g of minced beef/patty - onto a BBQ or a sauce pan with a bit of olive oil.
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17
In a plate place a sweet potato cake.
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18
Spread avocado sauce, add the rocket salad, beef patty, grilled mushroom/red onion, avocado sauce and top up with another sweet potato cake.
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19
Eat straight away.
