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Vegan Gluten Free Bean Free Sweet Potato Burgers Recipe

These Spicy Rice And Sweet Potato Burgers are a lighter, easier to digest alternative to vegan bean burgers. They are perfect served cold for summer picnics or as a delicious warm main served with your favourite fresh vegetables. The addition of grated courgette provides vegetable bulk, while the sunflower seeds deliver a healthy dose of essential fatty acids and a delightful crunch. This recipe makes up to 12 burgers, depending on your portion size.

Customer Rating:
5.0 (4 votes)

Posted by: Ann Smyth
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

8

Courses etc.

Baking Savoury
Barbecue
Lunch Box
Main Courses
Recipes for kids
Starters

You will need

IngredientAdd
2 medium sweet potatoes More products
1 cup brown rice OR More products
1 cup red rice More products
2 cups water or veggie broth plus more for boiling the sweet potatoes
2 tbps coriander seeds More products
1 tsp ground cumin More products
1/2 tsp chilli powder More products
1 tsp smoked paprika More products
1/3 cup sunflower seeds More products
1 medium courgette, grated More products
2 medium sized onions More products
1 tbsp cooking oil for frying More products
4 cloves garlic More products
1 small bunch parsley

Awaiting stock

More products
salt to taste More products
pepper to taste More products
1 cup gluten free breadcrumbs OR More products
1 cup medium oatmeal More products

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

Method

  • Boil the sweet potatoes and leave to cool. Peel and mash them with a fork. Cut the skin really fine and add to the potatoes.
  • At the same time as boiling potatoes, boil the rice. To 1 cup of rice add 2 cups of water or veggie broth. Simmer on a low heat with the lid on the pan until all the water is absorbed. Leave to cool down until room temperature.
  • Preheat the oven to 180 °C. Prepare a big baking tray and baking paper.
  • Cut the onions finely. Fry them on a medium heat until golden brown.
  • Add all the spices and the garlic to a pestle and mortar and grind them as fine as you can to create a paste.
  • Mix together the sweet potatoes, rice and spices, sunflower seeds, chopped parsley, grated courgette until well combined and a bit sticky.
  • Divide the mixture in 8-12 parts. Take each of the parts in your hand and create a ball. Cover it withbreadcrumbs or oatmeal (for gluten free), place them on baking paper and push the balls down to create flat burgers. You may need to smooth the sides a bit.
  • Bake at 180°C for 30-45 minutes until golden brown.
  • Serve with your favourite buns and toppings.

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