Sweet potato and almond butter burger
Ingredients
- 300g sweet potato, peeled and chopped into bite-size chunks
- 400g can of borlotti beans, drained
- 2 cloves garlic, roughly chopped
- 1 teaspoon vegemite/marmite spread
- 1 teaspoon cumin
- ½ teaspoon ground coriandercilantroX
- 2 tablespoon crunchy almond butter (and extra almond butter, to serve)
- 1 tablespoon oil
- plain flourall purpose flourX, to dust
- 4 burger buns
- 1 head lettuce
- 250g jar roasted capsicums
- 4 tablespoons chilli sauce
- onion rings, to serve
Instructions
1 Boil a kettle, pour the water into a saucepan and carefully add the kumara. Cook for 8 minutes until tender. Drain well.
2 Heat the oven to 200°C/180°C fan. Put all of the ingredients except the oil and flour into a food processor and season well. Pulse a few times until the mixture has blended but still retains some texture.
3 Tip the mixture onto a clean work surface and divide into four portions. Then, dust your hands with flour before shaping each portion into burger-shaped patties. Set aside on a flour-dusted plate.
4 Pour the oil into a large frying pan over a medium heat and cook the burgers for 8 minutes on each side until well browned. Serve in burger buns with lettuce, roasted peppers, hot sauce and extra almond butter.
HFG tip
Use a spatula to carefully turn the burgers, if they start to spread use the spatula to nudge back into shape.
Nutrition Info (per serve)
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Calories 313cal
-
Kilojoules 1310kJ
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Protein 10g
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Total fat 15g
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–Saturated fat 1.6g
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Carbohydrates 27g
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–Sugars 5.6g
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Dietary fibre 9.6g
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Sodium 0mg
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Calcium 94mg
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Iron 2.5mg
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