This recipe makes a delicious dinner to have on the night, or freeze burgers to defrost for a dinner down the track, or to enjoy cold over fresh salads or in sandwiches and wraps for easy lunches!
They’re packed with nutrition with a serve of greens, protein from the cashews and complex carbs in the sweet potato.
1 medium sweet potato – roughly 700grams – pricked with a fork and roasted whole, until soft.
6 large leaves of silverbeet
1 medium red onion, diced
2 cloves garlic, finely chopped
2 tsp ground coriander
½ tsp ground chilli, or to taste
2 cups fresh coriander, roughly chopped
1 cup besan (chickpea flour)
1 cup cashews roughly chopped.
1 tbsp olive oil + extra for frying burgers.
1. Roast potato whole and allow to cool. Remove skin & set aside.
2. Remove silverbeet leaves from stems. Dice stems and roughly chop leaves.
3. Heat oil in a frypan.
4. Add onion, silverbeet stems & garlic.
5. Saute for 10 minutes on medium heat until onions & stems are soft.
6. Add coriander, chilli and silverbeet leaves and saute until wilted.
7. Leave to cool.
8. Add sweet potato, silverbeet mixture, coriander, besan and cashews to food processor bowl and whiz together.
9. Heat oil in non-stick skillet (cast iron is a great, healthy option) to medium. Add oil.
10. When oil is hot use wet hands to form ⅛ of the mixture into a burger shape and place in the oil.
11. Repeat the the remaining mixture. Make patties smaller for fritters, to add to wraps or as little veggie nuggets for lunch boxes.
12. Fry for 3-6 minutes on medium, flipping when one side is golden.
These fritters will firm up on cooling, making them a yummy hot, squishy burger, or perfect for lunchbox prep in the week.
Serve them with your choice of sauces including hot chilli, tzatziki, tomato sauce or Indian chutneys.
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