Veg.Recipe:Sweet Potato Bean Burgers

Ingredients

300g sweet potato, peeled, coarsely chopped
420g can red kidney beans, drained
1 clove garlic, crushed
1 tblsp tomato paste
2 tsps ground cumin
1/2 cup chopped fresh parsley
1/2 small red onion, finely chopped
1 1/4 cups packaged breadcrumbs
1 tblsp sesame seeds
Cooking oil spray
1 long loaf Turkish bread
Baby spinach leaves, sliced tomatoes and extra sweet chilli sauce, to serve

Crunchy Salsa

1/2 red capsicum, finely chopped
1/3 cup natural almonds, chopped
1 small cucumber, grated
100g feta, finely chopped
1 tblsp sweet chilli sauce
Salt and pepper, to taste

Method

1. Boil, steam or microwave sweet potato until just tender. Drain well.
2. Place potato, beans, garlic, paste and cumin in a food processor. Process until beans are finely chopped. Transfer to a large bowl. Add half the parsley, onion and 1 / 4 cup of the breadcrumbs. Mix well. Divide mixture into four portions.
3. Shape portions into burgers and place on a plate lined with baking paper. Coat burgers, one
at a time, in combined remaining breadcrumbs and sesame seeds. Spray each side with cooking oil.
4. Cook burgers under a hot grill, for about 8 to 10 minutes each side, or until heated through. Cover to keep warm.
5. Meanwhile, to make salsa, combine ingredients and remaining parsley in a medium bowl. Mix well.
6. Cut bread into four even pieces. Split each piece in half. Cook under a hot grill until toasted. Divide spinach, tomatoes and burgers over one half of the toasted bread. Top with crunchy salsa, extra sweet chilli sauce and remaining bread.

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