The soft sweet potato blends with the stiffer garbanzo bean to create a firm, yet tender burger, perfect in a bun or as an entree.
Recipe tips: Freeze leftover patties and have them on hand for a quick-fix lunch. These patties are also great for chopping over salads.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | medium | sweet potato | ||
| 1 | (15.5 oz.) can | garbanzo beans, rinsed and drained | ||
| 3 | tablespoons | whole wheat flour | ||
| 1 | tablespoon | tahini or nut butter | ||
| ½ | cup | quick oats | ||
| 1 | teaspoon | pure maple syrup | ||
| ½ | teaspoon | garlic powder | ||
| 1 | small | onion, minced | ||
| 1 | teaspoon | salt (or to taste) | ||
| ¼ | teaspoon | cayenne | ||
| 1/4 | cup | parsley, chopped |
Instructions
- Poke holes in a sweet potato and microwave on high for 7-8 minutes.
- Remove skin and place sweet potato in a large bowl. Add remaining ingredients and use potato masher or fork to mash ingredients.
- Measure ¼ cup of batter and form into patties.
- Place on a lightly sprayed baking sheet and bake at 375°F for 30 minutes, flipping the patties halfway through. Burgers should be lightly brown.
Prep Time: 45 minutes Serving Size: 10 servings
