Sweet Potato Veggie Burgers
- 1 medium sized sweet potato, roasted
- 1/2 c brown rice, uncooked
- 3 T oat flower
- 1/2 c lightly packed fresh basil, chopped
- 2 cloves garlic, minced
- 1 t ground cumin
- 2 t chili powder
- 1 t sea salt
- Using a fork, poke several holes into a sweet potato, wrap it in foil and roast it in the oven for about 50-60 minutes, until it’s very soft.
- While potato is cooking, prepare the brown rice by following the instructions on your packaging. You will need 1 1/2 c cooked brown rice, which is about 1/2 c dry.
- When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth.
- Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
- If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
- Form 3-4 veggie burger patties out of the sweet potato mixture. Add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high. Carefully place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color, about 3-4 minutes.
- Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit, about another 3-4 minutes.
- Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.