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Sunday, November 3, 2013

Sweet Potato Veggie Burgers

What image does "veggie burger" conjure up? To me, it has always meant brown, hockey puck like discs with questionable ingredients masquerading under a cloak of lettuce and tomato as the real thing. Blech. Double blech. Not to mention most of those veggie burgers are soooo unhealthy- it is like the ultimate deception- you think you are making a smart decision to go healthier and avoid the beef and you really are eating lots of processed soy and other garbage. But let me tell you about these veggie burgers. They are soft yet crisp, flavorful and healthy, good for you and taste mighty, mighty good on a bun slathered with some roasted garlic mayo and topped with avocado and tomato. I used quinoa because I had some leftover and it adds great protein but if you have leftover brown rice, millet or bulgur lying around you can use that instead. The sweet potato adds great subtle sweetness, color and texture and the hint of spice from the chili powder compliments it nicely. No chickpeas lying around? Use black beans, or white beans or whatever you have. That is the beauty of these babies, customize them to your taste and then sit back and enjoy your top of the line, out of this world, veggie burger. Enjoy!



2 medium sweet potatoes, (boiled, baked or microwaved)
1  14 oz can chickpeas
1 cup cooked quinoa
1 zuchinni, shredded
3 Tbl oil
1 onion, diced
3 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 tsp cumin
1 1/2 tsp chili powder
2 eggs
3/4- 1 cup bread crumbs
salt and pepper to taste
oil for frying

In a large bowl roughly mash the cooked sweet potatoes with the chickpeas (it is ok if there are whole chickpeas left). Add the quinoa and zuchinni and mix. In a saute pan, heat the oil and saute the onion and garlic. Once the onion is softened add it to the sweet potato mixture. Add the parsley, cilantro, cumin, chili powder and eggs and season with salt and pepper. Add the bread crumbs using as much as you need so that the mixture is not wet and holds together well but not too much that the mixture becomes dry. Form into patties and refrigerate for 20 minutes. Fry the patties in some oil until golden and crisp on each side.



2 comments:

  1. I fried these like latkes and they are delicious!!!!!

    ReplyDelete
  2. Made these with black beans, bulgur and some red lentils and everyone loved them.

    ReplyDelete