These smoky, flavourful bean burgers are not only delicious but are also vegan, gluten-free, grain-free and low fat. Best served with some homemade chips.
Serves 4 people
Method
- Preheat the oven to 200c. and line a roasting tray with greaseproof paper or spray with olive oil.
- Peel and chop the sweet potato into thin slices, dust with the smoked paprika and roast for approximately 30 minutes, until tender. Keep the oven on.
- Meanwhile, add the beans, corn-starch, onion, garlic, herbs and spices to a large bowl. When the sweet potato is cooked, add it to the bowl and mash everything together. Add salt and pepper to taste
- Divide the mixture into 4 balls and flatten into patty shapes. Place on the baking tray you used earlier to roast the potatoes and cook for 30 minutes, flipping halfway through.
- Serve with bun and whatever salad, toppings and sauces you desire.
Ingredients
1 small sweet potato (approx. 200g)
1 tsp smoked paprika
1 x 400g tin black beans or kidney beans, drained and rinsed
4 tbsp corn-starch
1/2 small red onion, chopped
2 gloves garlic, mined
1 heaped tbsp fresh chopped coriander
1 tsp cumin seeds
To serve:
Wholemeal bun
Lettuce, tomato, red onion etc.
Ketchup, mayonnaise or barbecue sauce etc.
Want to try out more bean recipes? Then check out our ‘Keen for Beans’ campaign
