Homemade (+ Vegan) Sweet Potato Veggie Burgers

January 19, 2017

Who says burgers are unhealthy? Today's recipe is a really easy way to make burgers packed with flavour and goodness! It uses sweet potatoes as a base and then you add mixed vegetables of your choice, plus lentils for protein and iron. I used peas, carrots and cauliflower in these because that's what I had in the freezer, but broccoli and kale would also be great in these. 

They are packed with lots of vitamins and taste great too, so it's a winner all around (they have been taste-tested by my flatmates for a thumbs up!) 

This batch makes approximately two baking trays worth of burgers, depending on how large you make them. I made about 20-25 small burgers (fairy cake size) but you could probably make 10 regular size burgers out of this mixture too. They are also suitable for freezing at home for a quick meal- just pop in the oven or microwave to reheat. Enjoy~
4 small sweet potatoes (or two medium size), 1 chopped onion, 1 slice bread- made into breadcrumbs, 1 cup peas, 1 cup mixed vegetables, 1/2 cup dried red lentils, 1 tbsp vegetable bouillon, 1 tbsp dried basil, 2 tsp garlic powder, salt
1. Preheat the oven to 180 Celsius. Peel and chop the sweet potatoes into 2 cm chunks. 
2. Put the potatoes, peas, vegetables and lentils in a pan of water and bring to to the boil. Simmer for 10 minutes until the potatoes are just cooked (use a knife to test if they are soft).
3. Drain the vegetables and lentils and put in a large mixing bowl.
4. Add the breadcrumbs, chopped onion, bouillon, basil, garlic and season with a pinch of salt. Stir.
5. Use a hand blender to combine all the ingredients. The mixture should be smooth enough to shape into patties, but still have some texture.
6. Grease two making trays, and shape small handfuls of the mixture into balls. Place them on the baking trays and flatten slightly into burger shapes.
7. Bake for 20-25 minutes.

Serve with fresh salad and potato wedges for a delicious dinner!
Emma xo

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