For all of you ladies out there who are craving a burger but not the fat…I have come to the rescue with my Sweet Potato & Almond Burgers!
I can’t even describe how sinfully good these burgers are. Best part? They are loaded with vitamins & fiber.
Sweet Potato, Almond & Cranberry Burgers (Makes about 8 patties)
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
1/4 cup wheat flour
3 cloves of galirc (diced finely)
2 tbsp of ginger (freshly grated)
50 ml of Dried Cranberries ( I used Craisins)
50 ml of Almonds (chopped up)
Canola oil for pan
Start by peeling the Sweet Potatoes, dicing them & then roasting them at 400 degrees Celsius for about 20 minutes or until “fork tender”.
While the potatoes are roasting start prepping the burger mix by grating the fresh ginger, finely dicing the garlic & chopping up the almonds. I left my dried cranberries whole-but you can also give them a fine chop if you like.
Once the potatoes are cooked, transfer them to a bowl with the beans, garlic, ginger, cranberries & almonds- give them a good mash together ( I did this in my kitchen aid mixer at low speed). If you would like to add salt, pepper or any other spices now is the time to do so!
Your patty mixture should be thick enough to form patties. If not, add in more flour until the desired consistency is reached.
Now the fun begins! Form your patties & give them a good coat in the panko bread crumbs.
Heat a frying pan with canola oil on medium-high and cook the patties until golden brown on both sides. Approx 4-5 minutes per side.
Once cooked- transfer the patties to a plate lined with paper towel.
Serve on toasted burger buns with your desired toppings! I topped mine with crisp apples & avocados!
There is no fearing beach season now.