Sweet Potato Bean Burger with Crunchy Sweet Potato Topping

Sweet Potato Burgers with Crunchy Sweet Potato Topping
Yields 6
Contains: gluten*; nuts
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Prep Time
15 min
Cook Time
1 hr 5 min
Prep Time
15 min
Cook Time
1 hr 5 min
  1. 3 medium sweet potatoes
  2. 1/2 large red onion
  3. 1/2 cup walnuts
  4. 1 cup oats
  5. 1 tin haricot beans
  6. 1 tsp garlic powder
  7. 1 tsp chili powder
  8. 2 tsp smoked paprika
  9. 1 tsp cumin
  10. 1/2 cup plain flour*
  1. Start by preheating the oven to 180 C. Then peel and chop the potatoes. Add them to a pan of cold water, pop the lid on and heat on full for 15 minutes, until the potatoes are tender. After bringing it to the boil, turn down to a simmer for the remaining time.
  2. Meanwhile rinse the potato peelings and add to a baking tray; mix in a splash of olive oil and a shake of spices (we used salt, pepper, parsley and the same spices used for the burgers).
  3. Pop in the oven for 10 minutes and then turn the temperature up to 200 C for a following 15 minutes. Take out the oven and set aside. Lower the oven temperature to 180C ready for the burgers.
  4. Drain the potatoes from the pan and add to a food processor along with all the spices, walnuts and onion but only half the amount of oats and haricot beans. Pulse until relatively smooth.
  5. Transfer to a mixing bowl and add in the remaining oats and haricot beans to give it more texture. Stir in the 1/2 cup of flour - this makes the burgers hold much better. Shape the burgers and place on a lined baking tray. Cook for 35-40 minutes. They will brown up on top but stay quite soft inside.
  6. Place inside a squidgy burger bun** and top with some salad, fried onion and the crispy, spiced potato skins. Enjoy!
  1. * to make these gluten free, replace the plain flour with buckwheat, rice or corn flour.
  2. ** use gluten-free bread or simply omit the bun
BGFY https://www.berry-good-for-you.com/



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