Wednesday, 12 September 2007

Sweet potato and kidney bean burgers


Whizz up one slice of bread to make breadcrumbs.


Peel and chop 2-3 sweet potatoes and put in a bowl with a splash of water, cover with clingfilm, pierce and microwave for 3 mins.


Meanwhile chop and fry a small onion/shalotte and add a tin of kidney beans for the last couple of mins. Whizz up in a blender until coarsley chopped.


Mash the sweet potato, mix in the onion and beans and a thick slice of cheese or two cut into tiny cubes. mould into little burgers - probably makes 10-12 burgers.


Cover in breadcrumbs and fry in oil/butter for a few mins each side until browned and crispy.


I have frozen some before cooking so will let you know what they are like when I defrost and cook them.

2 comments:

Bev said...

Hi

My little one loves these. They freeze well too. Only tip is that I dip the burgers in milk (or egg) before adding the breadcrumbs as they tend to stay together better.

If you offer orange after you maximise the iron absorption from the sweet potato,

Thanks for the recipe I am doing the rosti tonight.

Bev

Max Anderson said...

Hello I love kidney bean burger and you define its very beautifully.Iam also visit your blog again for more receipes.
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