Recipes by Barbara Northwood

Vegie Delight - Sweet Potato Bean Burgers

Nov 21 02:04pm

Prep Time	Cook Time	Serves
30 mins	20 mins	4

Ingredients

300g sweet potato, peeled, coarsely chopped
420g can red kidney beans, drained
1 clove garlic, crushed
1 tblsp tomato paste
2 tsps ground cumin
1 / 2 cup chopped fresh parsley
1 / 2 small red onion, finely chopped
1 1 / 4 cups packaged breadcrumbs
1 tblsp sesame seeds
Cooking oil spray
1 long loaf Turkish bread
Baby spinach leaves, sliced tomatoes and extra sweet chilli sauce, to serve
Crunchy Salsa:
1 / 2 red capsicum, finely chopped
1 / 3 cup natural almonds, chopped
1 small cucumber, grated
100g feta, finely chopped
1 tblsp sweet chilli sauce
Salt and pepper, to taste

1. Boil, steam or microwave sweet potato until just tender. Drain well.
2. Place potato, beans, garlic, paste and cumin in a food processor. Process until beans are finely chopped. Transfer to a large bowl. Add half the parsley, onion and 1 / 4 cup of the breadcrumbs. Mix well. Divide mixture into four portions.

3. Shape portions into burgers and place on a plate lined with baking paper. Coat burgers, one
at a time, in combined remaining breadcrumbs and sesame seeds. Spray each side with cooking oil.
4. Cook burgers under a hot grill, for about 8 to 10 minutes each side, or until heated through. Cover to keep warm.

5. Meanwhile, to make salsa, combine ingredients and remaining parsley in a medium bowl. Mix well.
6. Cut bread into four even pieces. Split each piece in half. Cook under a hot grill until toasted. Divide spinach, tomatoes and burgers over one half of the toasted bread. Top with crunchy salsa, extra sweet chilli sauce and remaining bread.