Sweet Potato, White Bean & Chickpea Burgers with a side of Curried Potato Cubes

Sweet Potato, White Bean & Chickpea Burgers with a side of Curried Potato Cubes

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Usually I have either coconut or almond milk, but our local store had a bit of a stock limitation over the New Year period and so I picked up Hazelnut… popped it in my coffee just now and HELLO! I’m thinking iced coffee for the summer now with this concoction. I hope everyone is enjoying their New Year. I am itching to get my new camera to start learning more and practicing taking fabulous photos, it’s quite exciting. This could get intense next month when I start bombarding you with all my photos… I’m kidding, perhaps just a small selection of my favourites shots. So to the burgers we had a couple of nights ago, as you can probably tell, we both love veggie burgers and I always tend to make a decent batch so that we can have dinner and then burgers for lunch the next day as they keep perfectly well in the fridge for a couple of days. Martin spied this burger recipe on Jenn’s Peas and Crayons, they looked so tasty it would have been rude not tor try them! While I was doing a spice check I noticed I only had a tiny bit of Hot curry powder left and thought that these curried potato cubes would go well with the burgers, I was right! Preheat oven to 180 degrees and line 2 baking trays with parchment. Pierce your sweet potatoes with a fork several times and pop in the microwave on high for 10 minutes, until nice and soft, the remove, cut in half and scoop out the potato from the skins and pop in a big bowl. Add the white beans and chickpeas to the potato and using a potato masher, crush the beans together. Heat a non stick pan, add a tablespoon of water then sauté your onions, garlic, red pepper and chili for 5 minutes until nice and soft, the transfer to a blender and blitz for just a few seconds to break it down.  Add this and all the remaining ingredients, including the flax egg you made earlier, to the potato and bean mixture and stir thoroughly.

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