Gluten-free, High-fiber, Heart-healthy, Low-fat, Dairy-free, Vegan, Leftover-User
This recipe is great for using up leftover side-veggies. I made these ( slash variations of these, since I was tossing in what I had) right after both Thanksgiving and Christmas with all the leftover side veggies. Below is the standard recipe, but you can chop up everything you’ve got!
- 1 can (15 ounces) no salt added black beans, drained and rinsed
- 3 cups cubed sweet potatoes, peeled (about 3 regular sized potatoes)
- 3/4 cup sweet corn, frozen or fresh (thawed if frozen, fresh grilled corn would be excellent in this dish)
- 1 medium red onion, finely chopped
- 5 cloves garlic, minced
- 1/2 cup cooked quinoa
- 1 tbsp olive oil
- original recipe called for a heaping 1/3 cup garbanzo bean flour / or finely ground rolled oats or almond flour – I had none of these. I drained a can of garbanzo beans and mashed 3/4 cup like mashed potatoes and used those.
- 2 tbsp roasted sunflower seeds
- 1/4 tsp sea salt
- fresh black pepper to taste
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1 tbsp hot sauce
- Fill a large pot 3/4 full of water and bring to a boil on the stove. Add the sweet potatoes and lower the heat to simmering. Let the potatoes cook for about 20-30 minutes. Drain the potatoes and set aside to cool.
- While your potatoes are cooling preheat the oven to 375 degrees and line a baking sheet with parchment paper or non stick foil.
- Once your potatoes have cooled use a fork to mash them. You want them mashed but not creamy.
- In a large mixing bowl add half of the black beans and mash them with a fork.
- Add the rest of the beans and the remaining ingredients. Stir until just combined
- Form the mixture into 10 balls. Flatten and shape each ball into a disc. Each burger should be about 1/2″ thick.
- Place each patty on your prepared baking sheet and place in the oven for 30 minutes, flipping the burgers over once halfway through baking.
|Nutrition Per Serving:|
|Calories:||132.5 kcal||Fats:||3 g|
|Carbohydrates:||21.5 g||Sodium:||30.1 mg|
|Protein:||5 g||Sugars:||2.5 g|
Adapted from The Naked Kitchen.