It’s time to share our first Guest Test Kitchen of the year. This one comes from our friend, Lillani, and an old co-worker of Amir’s. Lani has always been a conscious eater. From her very first introduction, she’s maintained a “vegetarian-ish” diet by avoiding most, but not all, meat products. Now it seems, though, that she’s fully crossed over and sticks to a more strict vegetarian diet. She shares with us an easy veggie burger recipe that’s sure to win over even the most avid meat eater. Enjoy!
“Being vegetarian and healthy can be a big challenge, especially since I love to eat foods other than salads! Most veggie burgers on the market are over processed and contain no vegetables. On the hunt to find a veggie burger I can make from scratch with ingredients I adored, I came upon this great recipe from Lunch Box Bunch.
Sweet Potato Veggie Burgers, makes about 4-6 patties
Adapted from Lunch Box Bunch
1 medium sweet potato, baked and peeled
1 can of white beans, drained
1 tablespoon tahini
1 teaspoon honey
1 teaspoon lemon pepper seasoning
1/8 cup flour
1/2 red onion, chopped
1/2 green bell pepper, chopped
1 stalk green onion, green and white parts chopped
Salt and pepper to taste
1 cup of Panko bread crumbs for coating
1 tablespoon of peanut oil for frying
Combine baked sweet potato and beans in food processor with salt and
pepper. Transfer mixture into a large mixing bowl.
Add flour, onions, and bell pepper, seasoning, tahini and honey. Mix well — don’t be afraid to use your hands!
Heat 1 tablespoon of peanut oil over medium heat. Form a patty from mixture and coat in Panko crumbs. Drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides.
Transfer cooked patties to paper towel. Cool for a few minutes.
Serve on toasted bun with your favorite toppings. I enjoy spinach, avocado,
Dijon mustard and thousand island dressing. YUM!”
Click HERE for printable recipe.
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Use It or Lose It
A Tale of Two Salads
No Dairy Please
Small Touches Make a Difference
Making Use of Leftovers