SWEET POTATO VEGGIE BURGERS

Ingredients

• 1 pcs Sweet potato, peeled, cut in 2cm cubes
• 260 g Black beans, canned, drained, MRSJP
• 20 g Kale
• 40 g Quick cooking oats
• 1 pcs Spring onion
• 1 clove Garlic clove, minced
• 4 g Cumin, ground
• 1 pcs Avocado

Method

1. Bring a pot of water to a boil.
2. Place the cubed sweet potato in a steamer basket over the boiling water and cover for about 10 minutes or until tender.
3. Transfer to a large mixing bowl and mash the potatoes. Leave to cool slightly.
4. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
5. In a food processor, add the black beans, kale, oats, green onion, garlic, cumin and sea salt. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
6. Add the bean and oat mixture into the mashed sweet potato and mix until combined.
7. Scoop out roughly 1/4 cup of the mixture at a time and form into thin patties.
8. Place on the prepared baking sheet.
9. Bake for 30 minutes, carefully flipping halfway through.
10. Divide between plates and top with avocado, if using.
11. Or Serve with potato wedges or in a bun with your favourite salad fillings.