If you are a plant-based eater, chances are that more often than once you have been invited to a BBQ and not known what to eat. You want to have SOMETHING to put in your burger bun, but obviously meat is a no-go, and many commercially available meat substitutes are full of fat, oil, salt and preservatives.
Or, maybe you’re just an average person who is looking to improve their health by reducing their meat consumption a bit.
Of maybe you just like goo quality food, like me.
This recipe was adapted from one by Chef AJ, which in turn was adapted from, and inspired by a recipe from the Whole Foods Market website.
(Recipe makes 24 patties, but they freeze perfectly well)
- 4 cans of salt-free beans, rinsed and drained (I used two cans of white beans, and two of kidney beans)
- 4 cups of cooked brown rice
- 4 cups of cooked and mashed sweet potato
- 1 can of salt free tomatoes
- 1 large onion (white or red), diced
- 8 cloves of garlic, minced. (I buy my garlic in large pre-minced tubs, so I put a generous tablespoon)
- 1 large red capsicum/bell pepper, diced
- 1 large carrot, grated
- 1 bunch cilantro/coriander
- 4 tablespoons chilli powder
- 1-2 tablespoons of smoked paprika
- 1-2 tablespoons of ground cumin
- Drain the juice from the tomatoes and use it to sauté the onion until soft. Add the carrot, capsicum and garlic to the pan and salute until all cooked. Approx 10-15 mins.
- Combine all ingredients in a lage mixing bowl and mix well. Taste, and add additional spices if required. Chill.
- Use half a cup of the mixture to make patties. Bake patties on parchment paper at approx. 200 deg celsius fro 25-30 minutes. Flip, then bake for an additional 20 minutes, or until browned.
Notes: I think that these would make an awesome aranchini ball, or alternative for a felafel in a pita pocket.
- Mine were a little bit crumbly, but I put that mostly down to being a bit short on sweet potato; so try to make sure you have enough, as its a great binding agent.