Sweet Potato Veggie Burger Patties

Ingredients

• Sweet potato

  Cooked, baked in skin, without salt

  1 large or 180g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  1 clove or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Sea Salt

  365 Everyday Value

  ½ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Preheat oven to 425 degrees F.
2. Cook the rice according to the package directions.
3. While the rice is cooking, peel potatoes and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading onto a baking sheet and placing in the oven for 20 minutes, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a purée).
4. Grind the oats into a flour using your food processor. Next add the beans, rice, and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Add garlic and cilantro.
5. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices.
6. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
7. To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
8. To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic zip-top bag or food storage container, and freeze.

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