Its been a few good months now, since I made a veggie burger from scratch, so when I picked up some sweet potatoes it was with veggie burgers in mind.
There are so many versions of 'Sweet Potato and Black Bean Burgers' on blogosphere. This particular 'Sweet Potato and Black Bean Burger' recipe is adapted from The Bold Vegetarian Chef by Ken Charney (2002). In fact Ken Charney proudly exclaims in his book, that 'this burger stands out as his signature dish'. The original recipe also has caraway seeds, hot sauce and dried mushrooms. This was the first recipe I had ever come across that utilised the little known grain then - Quinoa, since then I have seen it lots, including in other veggie burger recipes. I had made this original recipe way back in 2004. It was accompanied with a roasted yellow pepper sauce, a sauce that was time consuming to make and one that I was not willing to make this time. This time, I put my own little twist to it - namely ease and it was still Dee-Licious!
Well there are about six of these tasty red and black burgers left in the fridge for D to consume during the course of this week; as I will be away from my home and blog land for a week. My mother is not very well, so I am off to see her in Wales. I should be back in October. Oh I have also made D a big 'Apple Cider Cake' to enjoy in my absence. I will share that recipe with you when I get back.
Makes 8 -10
1 medium onion, minced
2 tablespoons olive oil
3 - 4 cloves garlic, crushed
1 carrot, peeled and grated
320g cooked black beans
2 tablespoons (sun dried) tomato paste
Salt and Pepper to taste
140g mashed cooked sweet potato
150g fairtrade cooked quinoa (about 60g raw)
1 tablespoon chilli flakes
2 tablespoon fresh coriander, minced
1 tablespoon of Sri Racha sauce or other spicy hot sauce or to taste
40g - 50g fresh breadcrumbs
125g coarse ground cornmeal for coating
Sunflower or vegetable oil for shallow frying
In a wide pan, cook the onion in the olive oil until soft, then add the garlic, carrot and black beans. Cook and stir occasionally until the garlic is soft and fragrant.
Remove front the heat. With a potato masher, mash until the beans are about half crushed (see above). Stir int he tomato paste and season to taste.
Place the bean mixture in a large bowl. Add the sweet potato, quinoa, chilli flakes and coriander. Mix thoroughly. Season with the hot sauce. Gradually add enough breadcrumbs to produce a firm enough mixture to hold together. Let it cool.