Saturday, 1 November 2014

Sweet potato and roasted pepper veggie burgers

Back in September I made some totally moorish sweet pototo, chickpea and quinoa burgers (see the recipe here). And I  a not just being a big headed foodie here, my friend Frenchy loved these so much, she tried out the recipe too! So I've been experimenting recently with other flavour combos, and I love this one for sweet potato and yellow roasted peppers (although red or orange would work but not green). It is like a healthy comfort food dish!

sweet potato and yellow pepper veggie burgers 

When I came to blog about this though, I must admit, I did get it a bit wrong. I used haricot beans instead of the usual chickpeas. I woud like to say it is because I am creative, forward thinking and experimental. In fact I just picked the wrong can off the shelf in the supermarket. But it actually works just as well! The consistency was a little softer as the haricot bean is less “dense” than chickpeas, but they tasted great! And are actually surprisingly filling (I guess that is thanks to the protein).

these veggie burgers have "bite"

So what do you need to make these tasty burgers?

1 large sweet potato
¼ cup quinoa
3 peppers (any colour but green will work)
1 can chickpeas or haricot beans
1 handful of fresh parsley
2 tsp ground cumin 
1 tsp turmeric*
3 tbsp of flour (try to use gluten free)
Squeeze of lemon juice

haricot beans - just naked little baked beans 

First off you need to prep the ingredients: 
bake the sweet potato (you can leave the skin on as the skin peels of easily once cooked) for about an hour and roast the peppers for about 20 minutes. Just cut them in half and leave the skins on as they’ll be easier to peel. 

Cook the quinoa on the hob, according to the instructions 
on the packet  

easy to peel once slightly cooled 

once cooked, peel the sweet potatoes and peppers 
and pop them in a food processor along with the quinoa 

put all the other ingredients except the flour into the food processor and pulse until all the ingredient are mixed

you need a paste like consistency 

once you have a smooth paste like consistency, add the tablespoons of flour – this will help it ‘stick’. If you feel the mixture is still a little moist then add a bit more flour in
once you have the right mixture, take a small handful and roll in your hands to form a ball. Just lightly flatten it with your palms and this will give you your patty shape.

these have a little crunch to the outside - that is optional 

Pop them on a greased tray and bake in the oven for about 15-20 minutes

I served mine on a bed of green salad topped with homemade tomato salsa (the recipe is here), but they would taste amazing topped with avocado and served in a fresh bap!

a healthy dinner that is surprisingly filling 

Feel free to make plenty too as the leftover burgers will happily be frozen for another day! Simply defrost and serve or warm them up in the oven again.
What would you serve yours with?

X x X 

*turmeric is such a wonder spice! There are a whole heap of health benefits to this colourful spice. 

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