Thai Bean Burgers & Sweet Potato Wedges
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
Method
- 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.
Thai Bean Burgers & Sweet Potato Wedges was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Chocolate Peanut Butter Cups
- Serves:
- 24
- Ready in:
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
sign up to our
follow us on twitter!
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
- 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.
Thai Bean Burgers & Sweet Potato Wedges was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
