I am not sure where the recipe that inspired this came from. It either came from a Pinterest trawl or from a round up on another blog. Wherever it came from, this recipe for smoky sweet potato burgers is a definite winner. I decided that I wanted a more curried burger and so adapted some of the ingredients. It made for a tasty meal alongside home-made chips and the sour cream worked well with the garam masala in the burger. Definitely worth making again.... and maybe I'd switch the sour cream for mango chutney. Maybe.
Stats: - made 4 burgers.
2 large sweet potatoes
75 grams cannellini beans
2 minced garlic cloves
30g breadcrumbs - I have a stash in the freezer of odds and ends of various loaves that I've blitzed and stored
30g gram flour
1 large egg, lightly beaten
1 tablespoon of garam masala
1 teaspoon of salt
1/2 a teaspoon of cumin
2-3 tablespoons olive oil
Brioche burger buns
First of all, cook the sweet potatoes in the microwave. Stab a few times and microwave for ten minutes, turning over in the middle.
In the meantime, I toasted the breadcrumbs for five minutes in a nonstick frying pan. You wouldn't need to do this if with dry breadcrumbs.
Remove the flesh from the sweet potatoes and add to a large bowl with the beans. I used a hand blender to lightly mash the beans and mix with the sweet potato. Add the spices, garlic, egg, breadcrumbs and gram flour. Combine with a wooden spoon, or if you want to be slightly messier, with your hands.
Put in the fridge for 15-20 minutes. After this time, form into four patties.
Heat the oil in a non-stick frying pan and then fry the patties, five to six minutes on each side.
I served with sour cream and brioche buns.
These really were very good - and were far drier than my previous burger attempt. Didn't take too long to make and was super tasty. There is little more to hope for.
I've submitted this to Tinned Tomatoes' meat free Monday Linky.