Serves: 12-15 mini burgers INGREDIENTS Mini Burgers Garlic Basil Cream Sauce INSTRUCTIONS For the burgers, soak the sundried tomatoes in warm water for approximately 45min -1 hour. Remove and pat dry. Slice the sweet potatoes in half and rub flesh with coconut oil. Roast flesh side down for 400F/205C for 25 min or until tender. Let potatoes cool, peel and add to large mixing bowl along with 1 Tablespoon olive oil and tomato paste. Chop cilantro, rosemary, onion, sundried tomatoes, and mince garlic. Add to the mixing bowl with potatoes. Grind the oats until a rough flour is formed, and add to potato mixture. Using a potato masher, mash the mixture until potatoes are broken down and ingredients are mixed well. Add beans and mash another few times, its fine that the beans get smashed a bit! Roll 10-12 balls with the mixture and press to flatten into patties. Heat a Tablespoon of olive oil in a frying pan and add burgers. Fry on each side for approximately 3-5 minutes. For the cream sauce, soak cashews overnight or for at least 4-5 hours, rinse and drain well. Add cashews to blender with the water and blend until desired consistency- the sauce should be creamy with no small cashew pieces (add more water if needed). Add all other ingredients and blend until smooth. Serve burgers open faced with bread of your choice, and add basil garlic cream on top. Serve with any other toppings such as avocado, pickled onions, spinach.