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Publisher: © 1999 by Nancy Berkoff ISBN: 0931411211 |
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Reprinted with permission from the author, Debra Wasserman, for The Vegetarian Resource Group.
Sweet Potato Burgers (p. 166)
Yield: 25 burgers
This slightly sweet and very colorful burger can be made and grilled ahead and then reheated in the oven or microwave. It has a faint taste of India and goes well with eggplant fries or lentil soup.
Ingredients
- 3 pounds raw sweet potatoes, peeled
- 12 ounces quinoa
- 1 1/2 pints low sodium vegetable broth
- 1 pint water
- vegetable oil spray to cover pan
- 1 pound onions
- 3 ounces garlic
- 1/2 ounce ground cumin
- 1/4 ounce ground turmeric
- 2 pounds chopped cashews
- 6 ounces bread crumbs
Note: Additional bread crumbs can be used if mixture is too loose to form burgers.
Directions
Preheat oven to 375 degrees (convection 350).
Steam potatoes until tender.
Allow to cool. In a small stock pot, bring quinoa, broth, and water to a boil. Reduce heat, cover, and simmer until quinoa is fluffy (about 10 minutes). Allow to cool. Spray sauté pan and heat. Sweat onions and garlic.
Add cumin and turmeric and stir to combine. Remove from heat. In a food chopper, combine potatoes, quinoa, and veggies. Process until well blended. Add cashews and bread crumbs and process again to blend well. Shape into 1/4-inch thick burgers. Put on a sprayed baking sheet and bake for approximately 30 minutes, turning once.
Nutritional Information
Total calories per burger: 356. Total fat as % of Daily Value: 30%. Protein: 10 gm. Fat: 18 gm. Carbohydrates: 42 gm. Calcium: 66 mg. Iron: 4 mg. Sodium: 74 mg. Dietary fiber: 5 gm.