Sweet Potato & Polenta Burgers

These burgers are so delicious that when you make them as a vegetarian option for a BBQ, they always seem to get eaten up first! They are delicious and easy to prepare.

  • 500 g Orange Sweet Potatoe
  • 2 c Cooked Chickpeas (equiv. 125g Dry)
  • 3 Spring Onions
  • 1 t Grated Ginger
  • 1⁄2 t salt
  • 1⁄2 t Ground Black Pepper
  • 1 t Lime Rind, grated
  • 1⁄2 c Maize Meal (or other flour)*
  • Coconut Oil, or Macadamia Oil, for frying

Slice the Sweet Potato into chunks and boil until soft.

Finely slice the lime rind, spring onion and combine with salt, ginger and pepper. Add the chickpeas and mash enough to break up the chickpeas, but leave them a little chunky.

Then add the sweet potato and mix through until well combined.

Heat a heavy based frypan with a little coconut or macadamia oil. Roll the burger mix into 5cm balls, coat in Maize meal or flour then throw in the pan and squash flat.

Cook until evenly browned on both sides. Serve on a bed of rocket, baby spinach or rice salad with generous avocado slices and Thai Salsa.

Yield
12
Source

Thanks to Sun Hyland for this recipe

Prep Time
30 minutes

Notes

Using Maize Meal, or another Gluten Free Flour, (such as Rice, Quinoa, or Millet flour) helps to stop the patties from going sticky before you fry them, giving a good texture on the outside once cooked.