Recipe by Niki Loe (Serves 2)
1 kumara, peeled and grated
1 courgette, grated
½ red onion, diced and sautéed
Turmeric, to taste
Hot curry powder, to taste
Hot chilli powder, to taste
Himalayan pink salt
Cracked black pepper
1 large banana or 2 small bananas
1 avocado, sliced
2 small handfuls of fresh rocket
2 small handfuls of coconut chips (we used Ceres organics)
2-3 fresh limes
Finely sliced spring onions
Coconut yoghurt to drizzle
Fresh coriander leaves
Heat coconut oil in a pan and lightly fry the coconut chips over a low heat until lightly browned and crunchy. Set aside.
Lightly fry sliced bananas in coconut oil until caramelised on both sides.
Mix grated kumara, courgette, onion and spices in a bowl and start to shape 2 round veggie patties with your hands, moulding until the veggies take form. Add as much or as little spice as you like.
Fry in coconut oil in a thick based pan until browned on both sides. Bake in the oven for 15-20 minutes.
Heat the buns in the oven for 2 minutes.
Putting it all together
Time to stack the bun! Start with the rocket and spring onion, dressed with fresh lime juice and seasoning. Layer with the kumara hash, avocado and fried bananas. Drizzle with coconut yoghurt and top with coconut bacon chips and coriander to garnish. Finish with one last squeeze of fresh lime juice all over and add the other half to garnish the plate.