Sweet Potato & Bean Burger

Thanks to KayCee who sent me the link to this recipe.  I only had to make a few minor changes such as blending the beans and potato into a smoother texture for the kids.  The first batch was a little bland.  Adding the optional seasonings is a good idea.  The kids ate it with ketchup while the adults enjoyed it with lots of toppings.  The leftover uncooked patties store well in the refrigerator making for super easy future meals. 

Makes 10 small burgers, approximately 3 ounces each.  

Ingredients:
2 cans or 3 1/2 cups cooked cannellini white beans, drained
1 large sweet potato, peeled and cooked (about 2 cups)
2 tablespoons tahini
2 teaspoons maple syrup
1 teaspoon cajun seasoning (or another spice)
1/4 cup whole wheat flour
optional: additional seasoning (ex., a few dashes cayenne, black pepper or others)
salt to taste
1 cup of bread crumbs
expeller pressed canola oil for pan

Directions:
1.  Place bread slices in food processor.  Process until crumbs are small.  Place crumbs on large plate for later use.
2.  Place cooked sweet potatoes in food processor along with beans, tahini, maple syrup, spices.  Process together until desired consistency.
3.  Add in flour and process until blended. (Your mixture will be soft and moist. However, you should be able to form a patty. Add a scoop of crumbs to thicken the mixture if needed.)
4. Heat 1 tablespoon expeller pressed canola oil in a pan over medium high heat.
5. Form patties then coat in bread crumbs with a thick coating. Cook until browned on both sides. (Do not cook patties you want as leftovers.)  
6. Transfer cooked patties to paper towel. Cool for a few minutes before serving.

Nutrition Information:

1 serving (3 ounce patty): 133 calories, 25g carbs, 2g fat, 5g protein, 5g fiber, 9mg iron

Rating:
5/5 of us like it

Food Allergy/Intolerance Notes:
Again, watch labels.  The ketchup we use to use was processed in a facility with milk, soy and nuts.  Fortunately, there are a few options with no issues for us.