Baked sweet potatoes, chickpea, black beans, stuffing, onion powder and garlic powder
Ingredients:
75g Dried sage & onion stuffing
200ml Boiling Water
3 Medium sized sweet potatoes
1 tbsp Ground cumin
1 tbsp Smoked paprika
1 tsp Salt
1 tsp black pepper
1 tbsp Miso paste
2 400g tins chickpeas (draining wight 500g)
Served in 10” tortilla wraps with roasted red pepper and a tomato salsa
Method:
Pour the boiling water over the dried stuffing mix in a large mixing bowl.
Leave the stuffing to stand and cook for 10 minutes.
Cut the baked sweet potatoes open and scoop out the inside before adding to the stuffing mix.
Add the ground cumin, smoked paprika, salt and pepper.
Add the miso paste along with the blitzed chickpeas and mix together.
Leave the burger mix to rest and firm up for 20 minutes before rolling out into portions.
Using a burger press oiled lightly press the burgers.
Lightly oil the burgers before grilling on a preheated grill pan for 3-4 minutes on each side.
Transfer the burgers into a non stick baking tray and cook for 10-12 minutes at 160c
Serve in 10 inch tortilla wraps with some roasted red pepper and tomato salsa.
Products Used:
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