Sunday, 12 January 2014

Sweet Potato and Blackeye Bean Burgers

It is winter, and winter means that it is cold. I like warming food in winter. I recently made Sweet Potato and Blackeye bean Burgers. The recipe is from Sam Sterns Cookery Course for Students in the Kitchen.

I really liked it, and the recipe was really clear! It really warmed me up, with all the lovely spices. And cooking it. The kitchen smelt so good, a mix of cumin, and oregano. I also put cumin and oregano on the chips. Yum!

Here is the recipe:

Feed 4

Ingredients:

400g sweet potato
2 tsp dried oregano
1 tsp cumin
salt and pepper
1-2 tbsp olive oil, for coating
1 x 400g can of blackeye beans
50g crustless fresh white bread
a good handful of torn coriander
juice of half a lime
quarter of a teaspoon paprika
4 home-made or shop bought burger buns

EXTRAS:
lime mayo
sweetcorn salsa
guacamole
grated cheddar


PREP: Preheat the oven to 180°C/Gas 4. Peel the sweet potatoes and cut into 1cm slices, Chuck them onto a baking tray and sprinkle with oregano, cumin, salt and pepper. Toss them in olive oil and roast for 30 minutes, or until soft and golden(check with a knife a 20 minutes.) Remove. Tip into a bowl and mash to a smooth paste. Leave to cool.

Meantime, drain the beans into a sieve. Shake them dry. Tip them into a bowl. Mash roughly with a fork. Blitz the bread to crumbs. Mix the mashed beans, breadcrumbs, coriander, lime juice, smoked paprika and some salt and pepper into the sweet potato mash. Divide and shape into 4 flat burgers with your hands. Chill for 10 minutes. Make your Mayo, salsa, and guacamole.

Slice the burger buns across and grill or toast lightly. Set aside.

COOK: Put a frying pan on a medium-high heat. Fry the burgers for 5 minutes per side or till golden, crispy, and hot all the way through, regulating the heat so they don't burn. (Alternatively, fry for a minute each side to seal the burger before finishing in a hot oven for 10 minutes.)

PLATE: Stack the warm buns with lime mayo, sweetcorn salsa, the burgers, and guacamole. Serve with tortilla crisps, spiced sweet potato wedges, or a healthy salad.


Lime Mayo:
Mix normal mayo with the juice of half a lime. It gives a nice tangy taste.

Sweetcorn Salsa:
Drain 250g of sweetcorn into a bowl. Squeeze over the juice of 1 fat lime, and 1-2 tbsp runny honey and stir together. Throw in 2 tsp chopped coriander, half a de-seeded, finely diced chilli and 1 small finely diced red onion. Stir together and season to taste.


(Sorry there is no picture of the burger. It was really bad (the picture). Never Mind!)

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