Winter Veggie Burgers
Winter Veggie Burgers
Carrot, Main Dishes, Parsnip, Recipe, Rutabaga, Sweet Potato
March 29, 2017
Winter Veggie Burgers
Ingredients
1 (14-ounce) can cannellini beans, drained and rinsed
1 small sweet potato (about 5 ounces) OR use parsnip, carrot or rutabaga!
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne
1/2 teaspoon salt
1 large egg
1/4 cup sunflower seeds or pumpkin seeds, roughly chopped
Large handful fresh cilantro, finely chopped
3 scallions, finely chopped
1/2 to 3/4 cup old-fashioned rolled oats
8 hamburger buns, to serve
Directions
1Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2 Place the cannellini beans into a bowl and mash them with a fork or potato masher until almost completely smooth. Peel and grate the sweet potato on the large holes of a box grater. Add the grated sweet potato, paprika, oregano, cayenne, salt, egg, sunflower seeds, chopped cilantro, and chopped scallions to the bowl with the mashed beans. Mix well.
3 Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.
4 Shape the mixture into 8 balls (around 1/3 cup of mixture for each one) and flatten onto the baking sheet so each patty is 3/4- to 1-inch thick. Bake for 15 minutes, then flip each patty over using a metal spatula. Bake for another 10 to 15 minutes. Serve immediately in hamburger buns, or allow to cool, then freeze on the baking tray; once frozen solid, transfer them to a freezer bag and freeze until needed.
