Sweet potato and red bean patties

Haleo — Wed, 10 Dec 2014 15:37:27 +0000

Sweet potatoes have become my new bff! Gone is the misconception that these guys are not good for you; remember these root vegetables are a wonderful source of slow releasing energy (due to their fibre and starch) and they also provide good doses of beta-carotene, vitamin C and B vitamins! These patties are sweet and full of flavour and go beautifully between iceberg lettuce leaves. Add some homemade zesty guac and salsa, rocket and portobello mushrooms and you have a truly awesome (and clean) burger!

Serves: 6-8 patties (depending on how big you fancy your patties to be)

Ingredients

4 medium sweet potatoes
4 tbsp. coconut oil
1 can red kidney beans
2 medium red onions
1 cup almond flour (or any other gf flour alternative)
2 tsp. cumin
1 tsp. salt
2 tsp. ground oregano
1 tsp. chilli powder
Dash of cinnamon

Instructions

Pre-heat oven to 180 degrees.
Wash, peel and cut the sweet potato into cubes.
In a small saucepan on a moderate heat, melt 2 tbsp of coconut oil.
Place the sweet potato on an oven tray and drizzle with the melted coconut oil.
Sprinkle with a dash of cinnamon and oregano and place in the oven for 20 minutes, turning every 10 minutes.
Thoroughly rinse the kidney beans before placing them into a large bowl, then mash.
In a medium pan on a moderate heat, melt 1 tbsp of coconut oil.
Add the onions to the pan and cook until caramelised then place in the bowl. Add spices.
Once the sweet potatoes are cooked, mash, then add to the bowl. Add the almond flour and bind well with your hands.
Mould 6-8 patties with your hands, lightly dusting each pattie with almond flour before placing on a tray. Refrigerate for 10 minutes.
In a large pan, melt 1 tbsp of coconut oil then fry the burgers for 4 minutes on each side, then place on a baking tray and cook at 180 degrees for a further 10-15 minutes.

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Sweet potato and red bean patties