Sweet Potato Chickpea Veggie BurgersPosted: May 26, 2011
This is a real-time recipe people. I made these for lunch a few hours ago, gobbled two up sans bun and now would like to share. These burgers are hearty and filling, packed with protein and fiber. For those of you that dislike garbanzo beans, they are neatly hidden here so you get all the nutritional power without the taste, texture or whatever else you may detest about them.
Makes 4 Large Patties or 8 Small Appetizer Portions
Chop 1 carrot, 1/2 small onion, 1/2 green pepper and cook in 1 Tbsl olive oil over medium heat until soft, about 5 minutes. Transfer to medium bowl.
Pierce and microwave 1 sweet potato wrapped in a paper towel for 4-5 minutes. Split in half to let it cool. Add to bowl.
Drain and rinse 1 can of garbanzo beans. Add to bowl.
Add: 1 Tsp garlic powder, onion powder, sea salt, 2 Tsp pepper, 1 Tsp Cumin, 1 Tsp Coriander, 1 Tsp Chilli Powder.
With a potato masher, pulverize ingredients together until they are smooth with a slight chunkiness.
Add 1/2 Cup whole wheat bread crumbs and 2 heaping Tbsl of whole wheat pastry flour.
Roll up your sleeves. Wash your hands and get in there. Mix until the mixture is even. If too wet, add a little more flour.
Form into patties.
Heat 2 Tbsl veggie oil in pan and fry the patties, each side for about 4 minutes checking to make sure they do not burn. Drain finished burgers on paper towels and enjoy stand alone or on a bun with veggies and a delicious sauce of your choice.