1/3-1/2 cup breadcrumbs OR oat flour (for Gluten Free)
1/3 cup dried cranberries
2 teaspoons coconut oil, for cooking
Optional- 1/4 cup finely chopped pecans
For topping- avocado, arugula, red onion
Instructions
Preheat oven to 400 degrees F.
Use a fork to poke sweet potato several times.
Place sweet potato on a small pan lined with foil
and bake in the oven for 30-45 minutes or until
fork tender.
While sweet potato is cooking, cook the wild
rice by adding 1 cup water and wild rice to a
medium saucepan. Bring to a boil, then cover,
reduce heat to low and simmer for 30-40 minutes
or until tender.
Add cooked sweet potato (not the skin) and
chickpeas to a large bowl; mash with a fork or
potato masher. (Alternatively you can use a
food processor and pulse them until somewhat,
but not completely smooth.) Next stir in cooked
wild rice, curry powder, cumin and garlic
powder. Add salt and pepper to taste. Then stir
in breadcrumbs (or oat flour), cranberries and
pecans, if using. The pecans add a lovely
flavor, but aren't necessary. Shape mixture
into six patties. It's easier to shape and cook
the patties when they are cold, so if you'd
like you can keep the mixture in the fridge
until cold then form patties (I recommend doing
it this way!).
Heat coconut oil over medium heat in a large pan.
Once oil is hot, add patties and cook for about 7-
9 minutes, then VERY carefully flip. Cook for an
additional 7-9 minutes on the other side, adding
more oil to the pan if necessary.
Serving
Suggestions
Serve on their own or in a bun! Top with avocado & arugula. Makes 6 burgers.
Originally Submitted
11/5/2015
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You can add this Vegan Curry-Spiced Sweet Potato & Wild Rice Burger recipe to your own private DesktopCookbook.