Sweet potato bean burger
This burger was based on the brilliant Minimalist Baker’s version but with a few tweaks based on what I had in the house. If you like a veg burger I would urge you to make this because, other than baking the sweet potatoes, there is very little prep needed. I’m already planning to make these again so I’ll probably stick a couple of sweet potatoes in the oven the night before when I’m making dinner.
Nutritionally this burger packs a punch with tonnes of fibre from the oats, pulses, rice and the sweet potatoes. This is also a great source of beta-carotene, again, thanks to the sweet potatoes.
Ingredients
2 large sweet potatoes roasted in their skins
1 tin of beans (I use kidney beans or red haricot beans)
2 spring onions, finely chopped
1 cup of cooked brown rice (I used a mixture of brown and wild rice because that's what I had)
1 heaped tsp smoked paprika
1 heaped tsp ras el hanout
1 tbsp nutritional yeast
1 tsp tamari
1 heaped tbsp oats
Method
Line a baking tray with baking parchment
Place the flesh of the roasted sweet potatoes in a bowl with all of the other ingredients and then use a potato masher to break up the kidney beans. I like a bit of texture in there so I didn't overdo it. Take a spoon and make sure all of the ingredients are thoroughly mixed through.
Wet your hands and shape the mixture into balls, place on the baking tray and flatten down to burger-like discs. Brush the upper surface with a little olive oil before placing in the oven (180C) for 15 minutes before flipping and continuing to bake for another 15 minutes.