Vegan Cannellini Bean and Sweet Potato Burgers
Created by KittenCal on April 30, 2013
- Servings: 7-8
- Prep Time: 4h
- Cook Time: 4m
- Recipe #9367
Ingredients
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 cans (14 ounce each) cannellini white beans, drained
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 1 clove garlic, minced
- 1/4 cup wheat flour
- 2 tablespoons tahini
- 2 teaspoons agave syrup (or maple syrup)
- 1 teaspoon Cajun seasoning (or use your favorite spice)
- 1/2 teaspoon salt
- Fresh ground black pepper
- Panko breadcrumbs (homemade is best)
- Olive oil, for skillet frying
- ADDITIONS & TOPPINGS
- Toasted buns
- Sliced avocado
- Sliced onion
- Vegan mayo spread
- Lettuce leaves
How to Make
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Step 1: In a small bowl combine the chia seeds with water and allow to sit for 15-20 minutes (this works as a binder/egg replacement.
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Step 2: Peel the cooled sweet potato in large mixing bowl. Add drained beans to bowl. Mash beans and potato together with the minced garlic.
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Step 3: Mix in the chia seed mix with wheat flour and next 5 ingredients (mixture will be quite soft and moist, you should be able to form a patty but if it's way to soft then add more flour or a scoop of panko.
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Step 4: Cover and refrigerate mixture for about 4 hours.
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Step 5: Heat some olive oil in a pan over high heat.
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Step 6: Form a patty from mixture and coat in Panko crumbs to make a thick coating.
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Step 7: Drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides.
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Step 8: Transfer cooked patties to paper towel. Cool for a few minutes.
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Step 9: Serve on toasted bun with toppings listed or your favorites.
Nutritional Facts
- Serving Size: 1 (102.1 g)
- Calories 187.5
- Total Fat - 7.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 17.6 mg
- Sodium - 403.7 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2 g
- Sugars - 3 g
- Protein - 17.3 g
- Calcium - 47.7 mg
- Iron - 1.1 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg