Ingredients: |
Ingredients: 2 cups sweet potato, coarsely mashed
1 can black beans (15 oz.)
1 cup cooked brown rice
1/2 of a red onion, chopped
1 cup old fashion oats, ground
1/2 cup loosely packed fresh cilantro, chopped
1 large clove garlic
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
salt and pepper to taste
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Directions: |
Directions:Cook the rice according to the package. (Roughly 1/2 cup dry will make enough for the 1 cup of cooked rice you need.) While the rice is cooking, peel your potatoes and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading on a baking sheet and placing in the oven for 20 minutes at 425º, flipping halfway through. When they're done, use a fork to coarsely mash them up (you want them chunky, not like a puree). Grind the oats into a flour using your food processor. Next add the beans, rice and onion into the food processor and pulse a few times. You want them to retain some structure and "chunk". Because I am severely challenged in the cutting-cilantro-and-garlic department, I also toss those in the food processor with the previous ingredients. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices. I found it was most efficient to use my hands to do this. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Otherwise, get right to the patty-making. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape. To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway. To store, wrap in a piece of parchment paper (so they don't stick to each other), place into a plastic Ziploc or Tupperware container and freeze. |
This recipe for Sweet Potato Veggie Burgers is from