Sweet potato burgers
These little burgers are the perfect addition to a salad, a proper burger on a bun or ideal finger food, all on their own. Make a whole bunch at once to share or to enjoy throughout the week. They’re best with a nice big dollop of homemade mayo.
12 mini or 6 large burgers
3 days (in an airtight container in the fridge)
1 sweet potato (yam) (330 g/12 oz.)
1 large carrot (220 g/8 oz.)
2 tbsp tahini, salted
60 g/ ¾ cup oatmeal
6 tbsp nutritional yeast
4 tbsp sesame seeds
4 tsp paprikapowder
1/2 tsp sea salt
approx. 100 g/ ¾ cup cornmeal (or other flour)
Wash and chop the sweet potato and the carrot. Boil them for about 15 minutes, until soft. Drain. Combine all the dry ingredients, with the exception of the cornmeal, in a large mixing bowl and combine fully. Blend the cooked sweet potato, carrot and tahini using an immersion blender (or a food processor) until smooth. Combine all of the ingredients together now and knead the mixture into a ball. Sprinkle a bit of cornmeal on a cutting board. Using your hands, roll the mixture into balls on the cutting board. Heat a bit of coconut oil in a frying pan, place the balls in the pan, press them down a bit to flatten them and cook on both sides for a minute per side. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!