Vegan sweet potato burger

mexican burger.jpg

Time to feeding   35 minutes

Feeds 4 or 1 hungry wildelings (plus three leftover portions)

This vegan plant based alternative to the traditional burger is one of my favourites, especially as you can bulk make these and freeze.


Method

Ingredients

  • Sweet potato burger
    • Boil sweet potato for 10 minutes until soft
    • Meanwhile, heat oil in a large pan over medium heat. Add garlic, onion and spices. Cook for 4-5 minutes until onion is soft
    • Drain sweet potato and mash
    • Stir in onion, garlic, spice mix
    • Allow mix to cool, then, use hands to create small pattys
    • Either pan fry for 2-3 minutes each side until crispy golden or cook in oven (180°C) for 20 minutes
  • Serve on buns, with salsa drizzled on patty, alongside mixed salad
    • Go bun free with avocado slices
  • Sweet potato burgers
    • 1 tablespoon virgin coconut oil/EVOO
    • 2 cloves garlic, minced
    • 1 medium white onion, diced
    • 2 large sweet potatoes peeled and cubed
    • 1 teaspoon paprika
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
    • 1/4-1/2 teaspoon sea salt or to taste
    • 3 tablespoons fresh coriander
  • Mixed Salad
  • Salsa
    • 2 large tomatoes finely chopped
    • 1 red onion
    • juice from one lime 
    • 2 cloves garlic crushed
    • 1/4 teaspoon sea salt
    • freshly ground black pepper

 

 

Wilde tips

  • Add one handful finely chopped kale/spinach to burger mix for extra green goodness
  • Serve with vegetable fries -> oven roast carrots (cut into match sticks) and drizzled in olive oil and minced garlic, for 15 minutes at 180°C
  • Serve with steamed vegetables
  • Freeze extra pattys (when cooled) and oven cook for 25 minutes to re-heat from frozen
  • Speed up the prep by using a vegan burger mix (certified organic by the soil association)