Sweet Potato White Bean Burgers
- 2 cans cannellini beans, drained and rinsed
- 1 large sweet potato, peeled (or 2 small sweet potatoes)
- 2 T tahini
- 2 tsp maple syrup
- 1 tsp lemon pepper seasoning
- 1/4 cup brown rice flour
- black pepper, cayenne pepper, and salt to taste
- panko bread crumbs
- olive oil for the pan
Start by peeling and cubing the sweet potato and boiling for 10 minutes. Mash potato and beans together into a paste. I left some chunks of potato and beans for texture. Mix in tahini and maple syrup until distributed, then add flour and seasoning. Heat 2 T of olive oil in a large skillet. You may need more depending on the size of your pan. Form patties with the potato-bean mixture and coat on both sides with panko bread crumbs. These "burgers" will be a little sticky... this is more like working with cookie dough than burger meat. Cook in pan for 3 minutes on each side, then lay on paper towels to drain some of the excess oil.
This recipe said to make 4 burgers out of the potato-bean mixture. I did this, but ended up with 4 huge burgers. I would probably try to make 6 instead. You will need more oil for the pan if you need to cook in batches. They will be crispy on the outside and soft on the inside, but delicious! I kept extras in the fridge for about 5 days and just heated them up in the microwave for 1 minute for lunches.
I served mine on a wrap with romaine lettuce and red onion. It was perfect! A batch of these is a great idea for a meatless dinner for your family, or for quick re-heatable dinners throughout the week. Make sure to check out the "What I Read Page" at the top of the blog for links to all of the great bloggers I follow daily!