Black bean & sweet potato burger

These awesome veggie burgers pack lots of fibre and they are perfectly served with the Greek yogurt coleslaw (check out the last posted recipe) in a sandwich.

Black bean & sweet potato burger

- 1 ½ lb sweet potatoes, cut in half lengthwise

- 1/3 cup uncooked quinoa (or 1 cup cooked)

- 1 cup rolled oats

- 1 15-oz can black beans, rinsed and drained (or 2 cups cooked)

- ½ cup red onion, diced

- ½ cup lightly packed fresh cilantro leaves, chopped

- 2 tsp cumin powder

- 1 tsp chili powder

- 1 tsp paprika

- ½ tsp cayenne powder (omit if you don’t want the heat)

- Pinch of salt

1. Preheat the oven at 400F. Place the sweet potatoes cut side down on a baking sheet lined with parchment paper. Roast them for 30-40 mins or until they are soft but not mushy. Once the sweet potatoes are cool enough to handle, scoop out the flesh and set aside. (Keep the skin for more fibre)

2. While the potatoes are roasting, rinse the quinoa with a fine mesh colander. Add it in a small saucepan along with 2/3 cup of water. Bring the mixture to boil, then cover and simmer for 15 mins. Remove from the heat and let the quinoa steam with the lid on for 5 mins. Drain off any excess liquid.

3. Add the rolled oats into a food processor or blender and grind until the oat flakes are ground up but not as fine as flour.

4. In a large bowl, add the cooked sweet potatoes, cooked quinoa, black beans, onion, cilantro, cumin, chili powder, paprika, cayenne powder and salt. Lightly mash the black beans with a potato masher or a big spoon. Mix everything well.

5. Add the grinded oats into the mixture and stir well. Place the bowl into the fridge for 2-3 hours or overnight.

6. Using a ½-cup measuring spoon, scoop out the mixture and shape it into a patty with your hands. The mixture should yield 8-10 patties. Optional: Place the patties on a baking sheet and freeze them for a couple hours to hold their shape.

7. Spray oil on a non-stick skillet over medium heat. Add the patty and cook for 3-4 mins each side or until browned. Serve on some toasted bread and Greek yogurt coleslaw (last posted recipe)

For step by step picture and for more recipes, please click on the following link:

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