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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

thermomix sweet potato burgers with tomato pesto

thermomix sweet potato burgers with tomato pesto

Who needs meat when you’ve got delicious sweet potato patties? These burgers are seriously satisfying and bursting with flavour, thanks to a cleaver combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy. You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun (pictured), which we cooked alongside the patties, but of course the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes. Give it a go and let us know what you think! Happy cooking xx  P.S. We’ve also got a thermie vegan digital cookbook you will love - ‘Hearty Vegan Thermo Cooked’.

+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ nut free
+ soy free 

Serves 4 – 8

Sweet potato patties
1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g can chickpeas, drained and rinsed
2 tbsp roasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper 

Sun dried tomato pesto
1 garlic clove, peeled
200g semi sun dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste 

  1. Preheat oven to 160°C. Line a baking tray with baking paper or baking mat.

  2. Place sweet potato in TM steamer basket and fill bowl with 500g water. Steam for 15 minutes, Varoma temperature, speed 2.

  3. Remove water and place sweet potato in dry TM bowl. Add chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper, mix for 5 seconds, speed 6. Scrape down sides.

  4. Mix for a further 3 seconds, speed 6.

  5. Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in oven and cook for 25 minutes, or until golden.

  6. Meanwhile, to make pesto, place garlic in clean TM bowl and chop for 4 seconds, speed 5.

  7. Add sun dried tomatoes, chop for 3 seconds, speed 8.

  8. Add oil, yeast flakes, and salt, mix for 10 seconds, speed 4.

Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc. 

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mini series: super healthy eating preferences

mini series: super healthy eating preferences