Sweet potatoes have become my new bff! Gone is the misconception that these guys are not good for you; remember these root vegetables are a wonderful source of slow releasing energy (due to their fibre and starch) and they also provide good doses of beta-carotene, vitamin C and B vitamins! These patties are sweet and full of flavour and go beautifully between iceberg lettuce leaves. Add some homemade zesty guac and salsa, rocket and portobello mushrooms and you have a truly awesome (and clean) burger!
Serves: 6-8 patties (depending on how big you fancy your patties to be)
Ingredients
- 4 medium sweet potatoes
- 4 tbsp. coconut oil
- 1 can red kidney beans
- 2 medium red onions
- 1 cup almond flour (or any other gf flour alternative)
- 2 tsp. cumin
- 1 tsp. salt
- 2 tsp. ground oregano
- 1 tsp. chilli powder
- Dash of cinnamon
Instructions
- Pre-heat oven to 180 degrees.
- Wash, peel and cut the sweet potato into cubes.
- In a small saucepan on a moderate heat, melt 2 tbsp of coconut oil.
- Place the sweet potato on an oven tray and drizzle with the melted coconut oil.
- Sprinkle with a dash of cinnamon and oregano and place in the oven for 20 minutes, turning every 10 minutes.
- Thoroughly rinse the kidney beans before placing them into a large bowl, then mash.
- In a medium pan on a moderate heat, melt 1 tbsp of coconut oil.
- Add the onions to the pan and cook until caramelised then place in the bowl. Add spices.
- Once the sweet potatoes are cooked, mash, then add to the bowl. Add the almond flour and bind well with your hands.
- Mould 6-8 patties with your hands, lightly dusting each pattie with almond flour before placing on a tray. Refrigerate for 10 minutes.
- In a large pan, melt 1 tbsp of coconut oil then fry the burgers for 4 minutes on each side, then place on a baking tray and cook at 180 degrees for a further 10-15 minutes.
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