Ingredients

1 large sweet potato
1/2 cup uncooked wild rice blend
1 - 15 oz can chickpeas, rinsed and drained
1 teaspoon curry powder
1 1/2 teaspoons cumin
1/4 teaspoon garlic powder
freshly ground salt and pepper to taste
1/3-1/2 cup breadcrumbs OR oat flour
1/3 cup dried cranberries
2 teaspoons coconut oil, for cooking
Optional: 1/4 cup finely chopped pecans
For topping: avocado, arugula, red onion

Instructions

1.Preheat oven to 400 degrees F.
2.Use a fork to poke sweet potato several times. Place sweet potato on a small pan lined with foil and bake in the oven for 30-45 minutes or until fork tender.
3.While sweet potato is cooking, cook the wild rice by adding 1 cup water and wild rice to a medium saucepan. Bring to a boil, then cover, reduce heat to low and simmer for 30-40 minutes or until tender.
4.Add cooked sweet potato (not the skin) and chickpeas to a large bowl; mash with a fork or potato masher. (Alternatively you can use a food processor and pulse them until somewhat, but not completely smooth.)
5.Next stir in cooked wild rice, curry powder, cumin and garlic powder. Add salt and pepper to taste. Then stir in breadcrumbs (or oat flour), cranberries and pecans, if using. The pecans add a lovely flavor, but aren't necessary.
6.Shape mixture into six patties. It's easier to shape and cook the patties when they are cold, so if you'd like you can keep the mixture in the fridge until cold, then form patties (I recommend doing it this way!).
7.Heat coconut oil over medium heat in a large pan. Once oil is hot, add patties and cook for about 7-9 minutes, then VERY carefully flip. Cook for an additional 7-9 minutes on the other side, adding more oil to the pan if necessary. Serve on their own or in a bun! I love mine with avocado & arugula. Makes 6 burgers.

Leave a Reply

Your email address will not be published.