Sweet potato and black bean burgers
Recipe by Courtney Glantz
3 medium-sized sweet potatoes, peeled and chopped into 2-inch chunks (Check Trader Joe’s for pre-chunked sweet potatoes—such a time-saver!)
1 cup of canned black beans, divided into two ½ cup servings
½ cup breadcrumbs
3 tablespoons all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
½ tsp chili powder
½ tsp cumin
1 large garlic clove, minced
2 green onions, white and green parts, finely chopped
1-2 tbsp cilantro, roughly chopped
2-3 tbsp extra virgin olive oil, plus more if you need it
Pico de gallo
1. Hint: Do this ahead: Fill a medium saucepan with water, add the sweet potato chunks and cover. Cook over a medium-high heat for 15-20 minutes until very tender. Drain in a colander until very dry
.
Once dry, place sweet potato chunks in a large bowl with 1/2 cup of the black beans and mash with a potato masher to break up the big bits. Add the remaining 1/2 cup of beans, salt and pepper, breadcrumbs, flour, chili powder, cumin, garlic, cilantro and green onions, and mix with your hands to form a smooth batter. Make sure that the breadcrumbs and flour are mixed throughout and there are not huge chunks of potato. If the mixture is too wet, add more flour. It should be quite sticky.
2. In a non-stick skillet, heat some extra virgin olive oil over a medium-high heat. Form round, flat patties about 3-inches in diameter (if they are too thick, they will burn before they finish cooking). Cook 3-4 minutes per side, until golden brown. You can also save any extra patties on a covered plate; they can stay in the refrigerator for up to 3 days.
3. Serve the patties over a bed of greens/veggies topped with some fresh cilantro and a spoonful of pico de gallo (salsa is a good option, too).
main courses February 23, 2016 22:37
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