Vegetarian Sweet Potato Burgers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small sweet potatoes
- 1 cup breadcrumbs
- 0.5 ½ cup flour
- 2 cloves garlic
- 100 g couscous
- 1 onion (s), red
- 140 ml broth
- 1 egg (s)
- 4 rolls (Finn rolls)
- 100 g sour cream
- 100 g cream cheese
- 1 avocado (s)
- 1 bell pepper
- olive oil
- salt
- Paprika powder
- Spice Mix (Za´tar)
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Brush the small sweet potatoes with olive oil and cook in the oven with the peel until soft at 180 ° C for about 45 minutes.
- Meanwhile, prepare 100 g couscous with 140 ml stock for the mass and let it steep.
- Finely chop a clove of garlic. Mix the breadcrumbs, flour, a lot of salt, paprika powder, za`tar and the chopped garlic in a large bowl, then add the couscous.
- Take the potatoes out of the oven and let them cool. Then remove the shell, add to the other ingredients in the large bowl, add an egg and knead until it forms a solid mass. Maybe help with flour or breadcrumbs. Chill the mixture in the refrigerator for about 20 minutes.
- For the avocado cream, spoon out the avocado and mix with the sour cream and cream cheese.
- Roast the red onion and, towards the end, chop the second clove of garlic and add to the pan. Add the fried onion and garlic mixture to the cream. Finely dice one bell pepper and add it as well. Season the whole thing with salt and pepper and add a dash of lemon juice.
- Take the cooled sweet potato mixture out of the refrigerator and shape into patties.
- Fry them in plenty of olive oil, turning as little as possible.
- Toast the Finn rolls, spread patties and cream on top and enjoy.
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