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Thai Bean Burgers Sweet Potato Curls and Chilli Tomato Jam

For an alternative to the traditional Valentines dinner out, take your beloved's taste buds on a holiday to exotic Thailand with these vegan and gluten-free bean burgers coupled with a chilli and tomato jam, both flavoured with Thai spices. Serve with lovely oven-baked sweet potato curly fries, to let them know how sweet they are. You can also make these on any day of the year, not just on Valentines Day, of course. I like to make them with black beans for their high content of antioxidant and anti-inflammatory phytonutrients, you can use adzuki beans, chickpeas or even cannellini or butter beans. It might seam like a lot of instructions, but please don't let that put you off, as every step is very straight forward.

Customer Rating:
4.3 (3 votes)

Posted by: michael
On:

Cuisine

Thai

Time

30 - 60 mins

Skill Level

Newbie

Serves

2

Courses etc.

Main Courses

You will need

IngredientAdd
For the bean burgers :
1 400g can black beans, OR More products
1 400g can aduki beans, OR More products
1 400g can cannellini beans, OR More products
1 400g can butter beans

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2 spring onions, chopped

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2 cloves garlic, crushed More products
about 2 Tbsp chopped fresh coriander leaves

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1 small red or green chili, chopped + 2 red chillies for the chilli tomato jam More products
a 1inch or 2.5cm piece fresh ginger root, peeled and finely chopped or grated, plus a 2inch or 5cm piece for the jam More products
1/2 lime, juiced More products
1 tsp tamari + 1 Tbsp for the jam

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about 50g polenta or medium maize meal More products
For the sweet potato curly fries :
2 sweet potatoes More products
2 Tbsp olive oil + 2 Tbsp to cook the burgers More products
a little fresh rosemary More products
a little fresh thyme More products
For the chilli tomato jam :
4 ripe tomatoes or about 250g

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2 shallots or about 80g More products
1 red apple, cored

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1 small lemongrass stalk, chopped

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1 Tbsp rice vinegar More products
1 Tbsp mirin, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by making the chilli tomato jam. Put the tomatoes, chillies, shallots, apple, ginger and lemongrass in a blender and blend until smooth.
  • Pour out into a saucepan and cook over medium to high heat for about 20 minutes or until the jam thickens, stiring often.
  • Add the tamari and rice vinegar and simmer for 5 minutes. Set aside to cool.
  • Next, make the sweet potato curly fries. Pre-heat your oven to 180C or 350F. To cut your sweet potatoes into spirals, you need a spiraliser. If you don't have one, or if you would prefer sweet potato wedges, just go ahead and cut the sweet potatoes into wedges.
  • Add the olive oil and the rosemary and thyme to the sweet potatoes, tossing to make sure they are thoroughly coated. An easy way to do this if you are doing curly fries is to put the spiralised sweet potato in a zip-lock bag along with the oli and the herbs, and give the bag a god shake.
  • Place the sweet potato spirals or wedges on a baking tray, spreading them as much as possible. Season with a little sea salt and baked for about 20 minutes.
  • Finally, while the sweet potatoes cook, make the burgers. Simply roughly mash the beans of your choice with a fork in a bowl. Take care not to over mash, as the burgers would have trouble holding their shape.
  • Add the spring onion, garlic, coriander, chilli, ginger, lime juice and tamari and mix until just combined, using a fork.
  • Place the polenta on a plate. Shape the bean mixture into 4 heart-shaped or regular shaped patties and delicately roll them in the polenta.
  • Heat 2 Tbsp olive oil in a frying pan and pan fry the burgers on medium to high heat, about 3 minutes each side.
  • Serve with a green salad simply dressed with olive oil and balsamic vinegar, the baked swett potao wedges or curls and a little chilli tomato jam. For maximum effect, scater some pomegranate seeds and cacao nibs onto the plates.

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