I adapted the recipe a slight bit. The original recipe says it makes "7-8 large patties". That just sounded like too much since there are only two of us, so I adjusted a bit and only used 1 can of cannelini beans and although it says "1 large sweet potato (about 2 cups)" I used one medium-large potato which seemed to yield a little over a cup. The rest of the ingredients I halved as well (for the flour I eyeballed half of my 1/4 cup).
The rolls we bought were very large wheat ones, so I tried to make the patties the size of the rolls. What I ended up with was one large patty, one extra large patty, and one small patty with what was left in the bowl. I also was making this after work, so to "bake" the sweet potato I put it in the microwave for 4 1/2 minutes, then let it cool enough to peel. When I went to cook the patties, they ended up burning a little bit on the first side (I then turned the high heat down a bit when I flipped them). I honestly don't know how long it ended up cooking for in the end. But thankfully no ingredients needed to be cooked to be eaten, so I wasn't worried about undercooking it.
The last obstacle I ran into was that I didn't have a masher (guess who needs to make a run to Bed Bath and Beyond??!!), so I used a serving fork to mash the ingredients The only problem with this was that some of the beans didn't get fully mashed, but I did the best that I could...
Sweet Potato Burgers (slightly adapted from the Happy Healthy Life vegan blog)
Ingredients
1 can cannellini white beans, drained
1 medium-large sweet potato, baked/peeled/mashed
1 Tbsp tahini
1 tsp agave syrup
1/2 tsp Cajun seasoning
1/8 cup wheat flour
Ingredients
1 can cannellini white beans, drained
1 medium-large sweet potato, baked/peeled/mashed
1 Tbsp tahini
1 tsp agave syrup
1/2 tsp Cajun seasoning
1/8 cup wheat flour
optional: additional seasoning - I used a little salt and a little pepper
Panko crumbs
vegetable oil for pan
Whole wheat rolls.
Panko crumbs
vegetable oil for pan
Whole wheat rolls.
Toppings - avocado, tomato, Dijon mustard
Directions
- Bake sweet potato. Peel, place in large mixing bowl.
- Add drained beans to mixing bowl. Mash beans and potato together.
- Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
- Heat 1 Tbsp oil in a pan over high heat.
- Form a patty from mixture and thickly coat in Panko crumbs.
- Drop the patty in the pan.
- Repeat until the pan is filled.
- Cook until browned on both sides.
- Transfer cooked patties to paper towel and cool for a few minutes.
- Serve on bun with toppings of choice.
**Note from original recipe: yes this patty does fall kind of apart as you eatit. But that is OK because it tastes yummy.
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