Open Faced Supergreen Burgers With Sweet Potato Fries | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups (280g) frozen peas, thawed
• 3 cups (75g) kale leaves, chopped
• 2 cups mint leaves, plus extra to serve
• ¾ cup (90g) rolled oats
• 1 egg
• ¾ cup (95g) white spelt flour
• 2 teaspoons finely grated lemon rind
• 2 tablespoons white chia seeds
• sea salt and cracked black pepper
• 2 tablespoons tahini
• 1 cup (280g) natural Greek-style (thick) yoghurt
• 3 wholegrain seeded buns, halved and toasted
• 3 green tomatoes, sliced
• 2 cups (40g) baby spinach leaves
• green Tabasco sauce, to serve
• 1kg sweet potato, cut into chips