Smoky BBQ vegetarian burger patties. A family favourite.
What To Put In
400g Sweet Potatoes
1 Can or +- 200g cooked Black Beans
1 Cup Coriander/Cilantro (unchopped)
1 Cup Rolled Oats
1/2 Cup Sunflower Seeds
1 Red Onion
1 Tbsp Fresh Ginger (or as you like it)
1 Tbsp Fresh Garlic (or as you like it)
1.5 Tbsp Cumin Powder
1 Tbsp Smoked Paprika
1 - 2 Tsp Cayenne Pepper
1 Tsp Salt
100g Hard Cheese
2 Tbsp Smokey Chipotle/BBQ Sauce
1/2 Cup Flour
1/2 Cup Polenta
How To Put It In
Pre-heat oven to 180 Deg C.
Dice sweet potatoes into rough 1.5cm cubes.
Roast for 25 minutes.
Finely dice onion and add to a pan on low heat. Caramelize slowly. When onions are translucent, add ginger and garlic. Cook for a further 10 minutes and allow to cool.
Blitz oats in a food processor. Don't make it into a flour, there should be bits.
Grate cheese very finely.
Drain beans thoroughly and add to roasting dish once 25 minutes is up. Roast for a further 15 minutes.
Once beans and potatoes are finished roasting, allow to cool.
Once cool, put potatoes and beans into food processor and blitz until relatively smooth.
Mix all ingredients into a bowl. Mix thoroughly.
Shape into burger patties (about 1cm thick works well).
Spread a thin layer of flour/polenta mixture onto a plate and lay patties (flip once) onto the mixture.
Warm a pan up with coconut oil.
Fry until crispy on each side.
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