Ricotta and pea burgers with avocado dressing

This easy green vegetarian burgers make a deliciously healthy weeknight meal.

The ingredient of Ricotta and pea burgers with avocado dressing

1. 150g (1 cup) frozen peas
2. 75g (1/2 cup) frozen shelled edamame
3. 125g (1/2 cup) fresh ricotta
4. 2 tablespoons sesame seeds
5. 2 tablespoons couscous
6. 1 egg
7. 2 tablespoons chopped fresh chives
8. 4 wholegrain bread rolls, halved
9. Salad leaves, to serve
10. 1 small beetroot bulb, peeled, grated
11. 1 small avocado, chopped
12. 1 lemon, rind finely grated, juiced
13. 2 tablespoons coconut cream
14. 1 garlic clove, crushed
15. 1/4 cup fresh mint leaves

The instruction how to make Ricotta and pea burgers with avocado dressing

1. Place peas and edamame in a large heatproof bowl. Add enough boiling water to cover. Set aside for 5 minutes. Drain well. Return to the bowl and use a stick mixer to blitz until coarsely chopped. Stir in the ricotta, sesame seeds, couscous, egg and chives. Season. Divide into 4 portions. Shape each into a patty.
2. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the patties for 3-4 minutes each side or until golden.
3. Meanwhile, for the avo dressing, place the avocado, lemon rind, coconut cream, garlic and mint in a food processor. Process until smooth. Stir in 1-2 tbs lemon juice, to taste. Season.
4. Place the roll bases on serving plates. Top with the salad leaves, ricotta and pea patties, and grated beetroot. Add a dollop of the avo dressing and cover with the tops of the rolls.

Nutritions of Ricotta and pea burgers with avocado dressing

fatContent: 488.277 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: