We both loved this burger and will be making it again soon. I recommend adding a bit of ground flax seed or more flour to the mixture to made it a bit firmer. Delish!
Sweet Potato Veggie
Burger
Healthy Happy Vegan Kitchen CB by Kathy Patalsky
1 medium
sweet potato
1 & 1/3 cups drained and rinsed canned cannellini beans
2-3 tablespoons
oat or wheat flour
1 tablespoon
tahini or nut butter, softened
1 teaspoon
grade B maple syrup
1/4 teaspoon
garlic powder or spice blend (like Cajun, lemon pepper, or other)
Sea
Salt
Pinch
of ground black pepper
Pinch
of cayenne
1 tablespoon
nutritional yeast, plus more as needed (optional)
1/2 -1 teaspoon
additional spice of your choice
1-3 teaspoons
oil of choice
1/2 cup
panko bread crumbs (optional)
Toppings of your choice
Preheat the oven to 400 degrees. Poke a few holes in the potato using a fork. Bake the sweet potato until stick-sweet
and super tender, about 1 hour.
Remove the skin and place the flesh in a large bowl.
Add the drained beans to the bowl and using a fork, mash the
beans with the potato.
Mash in the flour, tahini, maple syrup, and all the spices
and seasonings, adding the optional seasonings as desired. The mixture will be quite soft and
moist, but you should be able to form it into a patty. ***I added some ground flaxseeds and a
few spoonfuls of flour to firm up the mixture a bit. Cover and refrigerate until the mixture firms up
enough to be easily handled, 15-20 minutes.
In a sauté pan,
heat 1 tablespoon of the oil over high heat. Form the potato-bean mixture into 5 patties and coat them on
all sides in the panko, if desired.
Make sure the panko coating is thick. Place the patties in the hot pan, working in batches if
needed, and cook until browned, 2-3 minutes on each side. (Alternatively, fry the patties
in an oven-safe skillet until browned, then place the skillet directly in
preheated 350 oven to bake for about 10 minutes. It firms up the patty just a bit more. ****I didn’t do this but will next
time.
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