These past few days I’ve been visiting my family in Somerset and showing them my vegan ways and that we eat tasty things too, hence the “burger” recipe. The pictures look really nice because I was in my sister’s kitchen in her new lovely house, also my parents have given me a pretty bowl I’ll be using for my next recipe (does that excite you? because I literally can’t wait)
The sweet potato is always a crowd pleaser. This recipe is really simple, and you can pre-prep the burgers and keep them in the fridge until you want to use them.
EXTRA NOTE: I ended up having left over patties which I refrigerated and the next day on a whim I got some puff pastry and moulded a patty inside it and baked for around 40 minutes and it was SO GOOD! These babies are pretty versatile.
[Makes 8 medium sized burgers]
- 750g Sweet Potatoes
- 1/2 Medium Onion, chopped
- 2 Tbsp Fresh Coriander, chopped
- 1 tsp Chili Paste (Can use 1 tsp chopped chilli)
- 75g Flour (and a bit extra for dusting)
- 1/2 tsp Sugar
- 1 1/2 tsp Soy Sauce
- 1 tsp salt
Steam the sweet potatoes until soft and then leave them for a little while until they are cool enough to handle.
Mix all the ingredients (with the sweet potatoes when they’re ready) and mash it all together (I used a wooden spoon at first but you don’t want it too smooth so I then used my hands). Squash them into sizable burger patties that you are happy with, you can now refrigerate them (between sheets of baking paper) or cook them straight away. You could fry them, I put mine under the grill for around 15/20 minutes.
Can be served in a bun with a side salad, and topping them with avocado tastes absolutely wonderful.