sweet potato and quinoa veggie burgers.

sweet potato quinoa veggie burgers

Sweet potato and quinoa veggie burgers.  Meatless, high in fibre, and gluten-free!  Could you get any more righteous???

Don’t worry, I smeared Kraft mayonnaise and store-bought relish on top – keepin’ it real, yo.

But then I garnished it with homegrown alfalfa sprouts.  Also keepin’ it real…?!

This recipe was based off of one by Saer Richards in The Kinfolk Table.  Motivated by an urge to reduce clean-up requirements and to avoid going grocery shopping (i.e., laziness), my version is a little different.

Also, I’m going to call them croquettes, because frankly I feel they are too starchy to eat between slices of bread – starch sandwiched within starch is a little over the top, even for a bread lover like me.  Hence I ate the little patties on top of a salad dressed with lemon juice and olive oil.

Ta DA!

Sweet potato and quinoa croquettes

1 lb sweet potatoes
1/2 cup quinoa
1 clove garlic, minced
1 tsp each coriander seeds, cumin seeds, sesame seeds
1 cup corn meal (plus more for coating)
1 handful green beans, chopped small
2 celery stalks, diced small
1 handful chopped parsley

Cut the sweet potatoes into large chunks and drop them into boiling water.  Boil until tender.  Drain and let cool slightly before mashing or pulsing in a blender.

Meanwhile, simmer the quinoa in 1-1/4 cups water.  When there is just a little bit of water left, throw in the garlic, spices and sesame seeds.  Cover and turn off the heat.  Let the quinoa sit to absorb the remaining water and to soften the spices.

In a large bowl, mix together the mashed sweet potato, quinoa, and 1 cup of corn meal.  Rinse out the pot that the sweet potatoes were boiled in and then heat a glug of olive oil in it over medium-high heat.  Drop in the green beans and celery, and cook until soft.  Throw in the parsley and stir to wilt.  Add the veggies to the sweet potato-quinoa-corn meal mixture and stir until homogeneous.  Adjust seasoning with salt and pepper.

The patties will hold their shape better if they are left to firm up overnight in the fridge.  So plan ahead, or be prepared to eat croquette-mush.

When you are ready to fry, scoop out generous one-tablespoon blobs of the mixture and shape into patties 1/2-3/4″ thick.  Dredge both sides in corn meal and fry with vegetable oil in a non-stick skillet over high heat.  I also mixed in a few extra sesame seeds with the corn meal for extra fun.  Serve how you like.  This would be a nice thing to bring to a summer backyard BBQ to accompany the meat (and satisfy the vegan-heads), perhaps with a peanut sauce, oh yeah.

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3 comments
  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

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