Saturday, January 18, 2014

Thai Sweet Potato Veggie Burger

I like veggie burgers. I know most people won't agree with me, but I just like the texture and taste so much better. This is a Thai Sweet Potato Veggie  Burger adapted from Oh She Glows. I also made these Sweet Potato Bean Burgers!

The burgers can be frozen (after baking and cooling). To reheat bake for 20 minutes at 400F. Just keep an eye on the burger so they don't get too dried out. To reheat an unfrozen patty I microwaved for 30 seconds. 

I served on these fresh rolls

I topped with sriracha and some soy sauce. 

Thai Sweet Potato Veggie Burgers
8 patties 4-5 inches in diameter.

1 large sweet potato
1/2 cup cilantro, finely chopped
1/4 cup fresh basil leaves, finely chopped
3 large garlic cloves, minced
3 teaspoons finely grated ginger
1/2 cup roasted and salted peanuts, chopped
3/4 cup rolled oats, processed into a coarse flour
1 (15-ounce) can chickpeas, drained and rinsed
1 egg
1/2 tablespoon sesame seed oil
½ fresh lime juice
½ tsp cayenne pepper
Salt/pepper to taste

Cook sweet potato: Slice off ends of potatoes, stab with a fork a few times. Bake at 350F for 1 hour. Once soft take the peel off and slice into chunks. Puree it up in the food processor. 

To the sweet potato in the food processor...add in chick peas, garlic, ginger, peanuts. For a few pulses. Pour into a bowl. Stir in cilantro and basil.

Back in a food processor, add the oats and process until it looks like coarse flour. Add to the bowl. Add in egg. Stir in the sesame oil, lime juice, salt, and pepper all to taste. I found it easier to stir this mix in the kitchen aid with the paddle attachment, but a spoon also works.

Shape the mixture into 8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.

Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.

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