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.
Fancy eating a BIG plate of food? For under 500 calories that is.
(If you are trying to lose weight I do believe the secret is avoiding a lot of calorie dense foods such as oils and eating a LOT of low calorie foods, such as this meal, your stomach will feel full on a certain size/portion of food no matter what, so if you want to get slim and don’t want to feel hungry all the time- or ever, start by making little switches to your meals and eat lots and lots of tasty whole foods!)
I think I’m going to be feeling full for a really, really long time.
- 1 Large Sweet Potato
- 50g Dry Red Lentils (could use beans but I went with lentils for their higher level of protein)
- 1 Courgette
- Handful of Kale
- 1 Spring Onion
- 1/4 tsp Vegetable Stock (As always I use Marigold Swiss but I’ve started using low salt as I didn’t realise the sodium levels in the original)
- 2 Tbsp Ketchup (Again, I use an organic low salt ketchup, your heart will thank you for it)
- Optional: “Cheese” (I used 25g of Redwood Cheezly Dairy and Soy Free)
Prick the Sweet Potato a few times and bake it in the oven on around 170/180°C for about 50mins (check on it around halfway and turn- I also wrapped it in foil)
Once the sweet potato has around 20 minutes to go put the lentils in a saucepan, cover in cold water and bring it to the boil on high, lower the temp, add in the vegetable stock and cover for another 15 minutes.
Chop the vegetables (feel free to mix and match with these depending on what you have) and steam them until they are your desired softness.
Serve it all up! I cut open the sweet potato and put everything inside but I had a lot of excess veggies, you could chop it up and mix everything together for a big tasty tagine like dish.
Enjoy the fullness.