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Sweet Potato Curry Burgers Recipe by The Tiny Vegan Kitchen

Tiny Vegan Kitchen - Burger Recipe

This vegan burgers recipe is from The Tiny Vegan Kitchen.

I’ve just popped one of these burgers out from the freezer for my dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe some of the yummy humus I made yesterday too.

Sometimes I find the best meals are made from the left over bits in the fridge and in the same way often the best meals are made by accident.

These burgers were a kind of experiment and what a positive surprise they were, deliciously tasty, great texture and handy to store in the freezer. I think you’ll like them as much as I do. They’re super easy to make too and they’re gluten-free.

Makes 6 large burgers

Ingredients:

500g sweet potato
400g tin of chickpeas, drained
2 clove of garlic
2 small red onions, finely diced
1/4 cup of fresh coriander, chopped
2 heaped tbsp of milled flax seeds
2 tsp of curry powder
2 tsp of ground cumin
1/4 cup of gram (chickpea) flour
Salt to taste

Method:

1. Preheat the oven to 180°. Take some foil and place one sweet potato on it, bring the foil up around it and close at the top, leaving plenty of space inside for air to circulate inside the pouch. Repeat with the other potatoes. Roast until soft inside, about 30mins.
2. Chop the garlic and add to a food processor along with the onion, chopped coriander and chickpeas and blend. Remove and add to a large bowl.
3. When the sweet potato has cooled scoop the potato from the skins and add it to the bowl with the chickpea mix.
4. Add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands making sure the potato is well mixed into the other ingredients.
5. Sift in the gram flour and mix well. Refrigerate for at least one hour.
6. Place a sheet of parchment paper on an over tray and make your patties. You should get 6 large burgers. Bake for 40 mins.
7. You can serve immediately or allow to cool before freezing.

RECIPE BY THE TINY VEGAN KITCHEN

Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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