What you need:
300g Sweet potato, peeled and chopped into bite size chunks
- 400g tin of Borlotti beans, drained
- 2 cloves garlic, roughly chopped
- 1 tsp yeast extract
- 1 tsp cumin
- ½ tsp ground coriander
- 2 tbsp Meridian Crunchy or Smooth Almond Butter
- 1 tbsp oil
- Flour to dust
- Buns, lettuce, roast peppers, onion rings, hot sauce and extra almond butter to serve
Boil a kettle, pour the water into a saucepan and carefully add the sweet potato. Cook for 8 minutes until tender. Drain well.
Heat the oven to 200C/180C Fan. Put all of the ingredients except the oil into a food processor and season well. Blend, stopping when the mixture still has some texture.
Tip the mixture out, divide into 4, flour your hands to shape into ‘burgers’ and lay on a flour dusted plate.
Pour the oil into a large frying pan, heat and cook the burgers for 8 minutes on each side until well browned. Serve in buns with lettuce, roast peppers, onion rings, hot sauce and extra almond butter.
Top tip: Use a spatula to carefully turn the burgers, if they start to spread use the spatula to nudge back into shape.
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