Makes 12 burger patties
vegan friendly
2 large sweet potatoes (300g mashed)
olive oil
1 ½ cups cooked brown rice
185g can black beans, strained & rinsed
½ bunch chopped spring onions
1tsp smoked paprika
55g finely chopped walnuts
2½ tsp ground cumin
1. Preheat the oven to 200°C.
2. Cut sweet potatoes in half lengthways. Rub with olive oil and place face down on a tray lined with baking paper.
3. Bake sweet potatoes until tender to the touch - about 30 minutes - then set aside.
4. Reduce oven heat to 190°C.
5. While potatoes are baking, cook the rice.
6. Add black beans to a mixing bowl and mash half of them for texture.
7. Lightly mash in the sweet potato, then add in 1 cup of cooked rice (you may need the extra ½ cup, depends on the consistency), chopped spring onion, walnuts and spices.
8. Mix to combine. Taste and adjust seasonings. Add more rice or walnuts if the mixture feels too wet. It should be very moist but moldable.
9. Lightly grease a baking tray and measure out ¼ cup portions of the mix, form into patties on the tray and press down lightly.
10. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get depending on your preference.
Serve in a wrap*, on burger buns* or on a salad with sliced avocado, greens, tomato and condiments of your choice.
Add in next to a salad with some canned chickpeas mixed through for an extra hit of prebiotics.
These patties will keep in the fridge for up to 4 days or freeze individually between sheets of baking paper.
The black beans are the main prebiotic in this recipe.
* select gluten free options if required
Recipe adapted from Minimalist Baker.
