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Kidney Bean, Sweet Potato, & Carrot Burger
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Kidney Bean, Sweet Potato, & Carrot Burger

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS and EQUIPMENT
Measuring Cups and Spoons
Mixing Bowls
Mixing Spoon
Food Processor or Blender
Sauté Pan
Stovetop or burner
Yield: 4-5 patties

Ingredients

  • 1 Can 15-ounce Kidney Beans 

  • 1 cup Carrots, shredded

  • 1 medium raw Sweet Potato, grated 

  • 1 cup whole oats 

  • 2 Tbsp. Olive oil 

  • 1 egg, raw (or “flax egg” 1 Tbsp ground flax soaked overnight in 3 Tbsp water) 

  • 1/4 tsp turmeric 

  • 1/4 tsp cumin

  • Salt and Pepper to taste

Directions

  • In a food processor or blender, place kidney beans, drained and rinsed and pulse beans until well mixed, not smooth. 
  • Place mashed beans into a large bowl and add the remainder of the ingredients. Mix well with your hands. 
  • Divide mixture into 4-5 portions and form into patties.  
  • Cook on a hot, oiled pan or griddle over medium high heat until golden brown. About 3-4 minutes per side.  
  • Serve with pita bread or a salad.