Thai Bean Burgers & Sweet Potato Wedges

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

    For the potato wedges

  • 3 large sweet potatoes – peeled
  • 1 tbsp olive oil
  • sprig of rosemary – taken off stalk
  • freshly ground black pepper

    • For the burgers

  • 1 garlic clove, peeled and chopped
  • 2.5cm (1 inch) piece of fresh ginger, peeled and grated
  • 1 small red chilli
  • handful fresh coriander leaves
  • 1 small lemongrass stalk, topped and tailed, then smashed under the handle of a knife and chopped
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • 2 x 400g tin butter beans, drained and rinsed
  • 6-8 spring onions, chopped
  • 100g plain flour
  • freshly ground black pepper
  • olive oil for frying

How To Cook

  1. Preheat oven to 180C/350F/Gas 4. Cut the potatoes into wedges and place on an oiled baking sheet. Turn in the oil. Sprinkle with rosemary and pepper. Back for approx 20-25 minutes.
  2. In a blender/processor, put the garlic, ginger, chilli, coriander, smashed and chopped lemon grass, lime juice and soy sauce and whiz until a smooth paste. (If you don’t have a blender/processor, chop the ingredients very, very finely.) Roughly mash the butter beans, add the chopped spring onions and paste, mix well and mould into burger-shaped patties.
  3. Put the flour on a plate and season with freshly ground black pepper. Gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.
  4. Serve with a fresh salad.
    5. www.govegan.org.uk
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Thai Bean Burgers & Sweet Potato Wedges
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • [hd]For the potato wedges[/hd]
  • 3 large sweet potatoes – peeled
  • 1 tbsp olive oil
  • sprig of rosemary – taken off stalk
  • freshly ground black pepper
  • [hd]For the burgers[/hd]
  • 1 garlic clove, peeled and chopped
  • 2.5cm (1 inch) piece of fresh ginger, peeled and grated
  • 1 small red chilli
  • handful fresh coriander leaves
  • 1 small lemongrass stalk, topped and tailed, then smashed under the handle of a knife and chopped
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • 2 x 400g tin butter beans, drained and rinsed
  • 6-8 spring onions, chopped
  • 100g plain flour
  • freshly ground black pepper
  • olive oil for frying
    How to Cook
  1. Preheat oven to 180C/350F/Gas 4. Cut the potatoes into wedges and place on an oiled baking sheet. Turn in the oil. Sprinkle with rosemary and pepper. Back for approx 20-25 minutes.
  2. In a blender/processor, put the garlic, ginger, chilli, coriander, smashed and chopped lemon grass, lime juice and soy sauce and whiz until a smooth paste. (If you don’t have a blender/processor, chop the ingredients very, very finely.) Roughly mash the butter beans, add the chopped spring onions and paste, mix well and mould into burger-shaped patties.
  3. Put the flour on a plate and season with freshly ground black pepper. Gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.
  4. Serve with a fresh salad.
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