FOOD, NUTRITION 14th January 2016

Sweet Potato Veggie Burger

By

I’m a big fan of sweet potatoes and the patties in this recipe just have an amazing soft on the inside, crispy on the outside texture. There are so many ways you can dress this burger up so I went with some of my favorites, avocado and pineapple.

YIELD:

 6 patties

INGREDIENTS:

1 large sweet potato, baked and peeled

16oz. cooked white beans (canned, drained and rinsed)

1/2 cup white onion, chopped

1/2 tsp paprika

1 tsp ground cumin powder

1/2 tsp salt

1/4 tsp black pepper (add more for more bite!)

1/3 cup all purpose flour

1 Tbsp virgin coconut oil

Toppings: avocado, tomato, lettuce, pineapple, burger buns

Prep time: 15 mins

Cook time: 20 mins

MAKE IT:

  1. Pre-heat oven to 400 degrees (gas mark 8) and bake potato for one hour or until tender (then keep oven on)
  2. Mash beans in a bowl using a fork, then add the potato and continue. Now add the remaining ingredients (everything listed above excluding the coconut oil and toppings). Combine well
  3. Add coconut oil to a hot skillet and using your hands form six burger patties. Place three at a time onto the skillet for around 2 minutes each side
  4. Once all six are cooked, bake in the oven for 10-15 minutes on a lightly greased baking tray
  5. Slice the avocado into orange shaped segments and the pineapple & tomato into rings. Using your choice of bun (I used whole grain) cut in half and toast (optional but best). Remove the patties from the oven and place everything into your bun. Feel free to use a sauce of choice here. I found the avocado and tomato was enough but mayonnaise is never a bad thing!
  6. If you plan to store and reheat, keep in a sealed container in the fridge, for up to five days

 

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