Sweet Potato and Bean Burgers

2 May

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I can’t even remember how many times I have made bean burgers and been completely disappointed. They are either very bland or the texture is horribly mushy. In this recipe the combination of the sweet potato and beans gives colour and a lovely sweet note to the burgers. The texture of these is perfect, not mushy but well formed. Because they are not made in the food processor there is bits of whole beans left in the mixture giving a fantastic contrast of textures. Don’t be scared of the big ingredient list because the nearly half of the ingredients are herbs and spices that you will have in your cupboard anyway. They also provide these babies with all the flavour anybody could possibly want. They are a bit spicy, I will warn, but if you don’t want the heat then just reduce the amounts of fresh chilli, chilli flakes and cayenne pepper to suit your taste.  I personally wouldn’t serve these on a bun because I think it would be too heavy but you can if you wish. These keep in the fridge for about 3 days or they can be frozen after frying and thawed and reheated when needed.

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Sweet Potato and Bean Burgers (Makes about 10 burgers)

1 large sweet potato, roasted in its skin

1 x 400g tin chickpeas, drained

1 x 400g tin cannellini beans, drained

1 green pepper, diced finely

1/2 red chilli, finely diced

1 red onion, finely diced

3-4 garlic cloves, minced

3 eggs, lightly beaten

2 cups rolled oats, not instant

rapeseed oil

1 1/2tsp cumin

1/2tsp dried oregano

1/2tsp dried basil

1tsp garlic powder

1/2tsp chilli flakes

1/2tsp cayenne pepper

salt and pepper

  • Place the soft flesh from the sweet potato in a large bowl along with the chickpeas and cannellini beans and mash roughly.
  • Heat 1tbsp rapeseed oil in a small frying pan and add the green pepper, chilli, onion and garlic and fry for about 5mins until softened.
  • Add the softened veg to the bowl of mashed sweet potato and beans along with the eggs, oats and all the herbs and spices. Season to taste with salt and pepper.
  • Shape into about 10 patties and place on a large plate and chill in the fridge for at least 30mins.
  • Then fry in a little oil in a large frying pan until crisp and golden on both sides. Drain on paper towel then serve on a big crunchy salad with a drizzle of natural yogurt.

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