SWEET POTATO BURGERS WITH BARBECUE SAUCE

SERVES 2 BURGERS

FOR THE PATTIES

1 large, sweet potato

sea salt

1 shallot

1/2 bunch of chives

pinch of freshly ground black pepper

1⁄2 tsp. sweet smoked paprika

1 tbsp. dried marjoram

pinch of ground cumin

pinch of ground allspice

1 tsp. Dijon mustard

2 tbsp. plain or gluten-free flour

1/2 cup (40 g) fresh breadcrumbs

2 1/2 tbsp. canola oil

FOR THE BURGERS

2 large burger buns

vegan barbecue sauce

handful of salad leaves

small piece of cucumber, sliced

1 tomato, sliced

handful of cilantro leaves

NUTRITIONAL VALUES

Calories: 722kcal
Fat: 34.4g (8g S.Fat)
Carbs: 87.1g
Protein: 18.1g
Sugar: 12.1g
Sodium: 1472mg

METHOD

To make the patties, peel the sweet potato, cut it into small pieces, and cook it in salted water for 10–15 minutes, or until tender. Drain through a colander. The shallot should be peeled and finely chopped. Finely chop the chives. In a large mixing bowl, mash the sweet potato with the shallot and chives with a potato masher until evenly combined. Combine 1/2 teaspoon salt, pepper, paprika, marjoram, cumin, allspice, and mustard in a mixing bowl. Add the flour and thoroughly combine everything.

On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.

Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.