There are so many different veggie burger recipes and variations available, occasionally I like to try to make something up to see how it works. I’m not particularly keen on trying to replicate a meaty texture or taste – burgers can be much more interesting than that! This recipe is simple and very tasty – the chilli levels can be varied depending on your taste, but I like mine spicy!
Makes 6 Burgers
1 large sweet potato, peeled and diced
1 small onion, finely diced
2 cloves of garlic, crushed
1 red chilli, deseeded and finely diced
5 tbs sunflower oil for frying
1 x 400g can of cannelini beans, rinsed and drained
1 tbs tahini or peanut butter
4 tbs wholewheat flour
1/2 tsp cayenne pepper
Salt and pepper to taste
1. Preheat the oven to 200C. Place the sweet potato cubes on a large roasting tray, drizzle with 2 tbs of the oil and sprinkle with the cayenne pepper. Roast for 25 minutes until soft.
2. In a large bowl mash the roasted and cooled sweet potato and the remaining ingredients (excluding the oil!) together. Combine to form your preferred texture (I like them a bit chunky). Cover and place in the fridge for 20 minutes.
3. Using floured hands, form the mixture into 6 burgers and fry in the remaining oil in a large frying pan until light brown, turning once.
4. Serve in a bun or with spicy potato wedges and a salad.