Sweet Potato Veggie Burgers

By lorik

Ingredients

• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 small sweet potato (about 5 ounces)
• 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

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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.
Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.
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.
To defrost frozen patties: Take one patty and place into a frying pan with a little bit of vegetable oil. Cook over medium heat for 3 minutes, then flip and cook for another 3 minutes on the other side.

Per serving, based on 8 servings. (% daily value)
Calories 246 Fat 4.8 g (7.4%) Saturated 0.9 g (4.5%) Trans 0 g Carbs
40.7 g (13.6%) Fiber 5.1 g (20.2%) Sugars 3.8 g Protein 10.5 g (21%)
Cholesterol 23.2 mg (7.8%) Sodium 377.2 mg (15.7%)