I have mentioned before that I am really not a fan of minced meat. I have managed to teach myself to eat it in some family meals but, eating a beef patty in a burger is just not even a tolerable idea for me!!
So, especially as we seek to eat less meat and increase our plant based options wherever we can, these delicious patties have become our go-to option!
- 5 cups, peeled and diced Sweet potato
- 400g tin Chick peas, drained
- 2 tsp sunflower seed butter
- 1 tsp finely diced chilli
- 1 tbsp Garlic olive oil
- 2 tbsp coconut aminos
- 1/3 tsp pink flaked salt
- 1/3 cup Cheesey Sprinkles
Place the sweet potato in a lined baking dish, drizzle with garlic olive oil and sprink with salt.
Bake in a preheated 200C oven for about 40 minutes.
Remove from oven and add chick peas into tin, returning to the oven for a further 15 minutes.
Remove from oven and transfer to a bowl appropriate for mashing.
In a small saucepan add the seed butter, aminos and chillies, and heat gently, stirring until smooth and well combined.
Add the seed butter mixture to the potatoes and mash together.
You don’t want to puree the potato as it will turn very gluey and would need a lot of breadcrumb to hold it together.
Add the cheesey sprinkles to the potato mix and fold through to combine well.
Form into patties and place into the fridge for at least an hour (but overnight is fine too).
Heat some tasteless coconut oil in a heavy based pan and place patties in the oil.
Cook about 2 minutes on each side or until golden brown.
We like to have them in burgers together with salad and my Creamy Avocado Dressing.
The kids like their to have a slice of cheese melted onto the top of them under the grill before going into their burgers.
Makes 6-10 patties, depending on their size.