So it’s been almost a month of meat-free living now and I’m actually not at all missing it! I’ve had some time off so I’ve been able to experiment and enjoy all the recipes I’ve been putting together and there has been a few dodgy concoction fails but ALOT of good ones! I’m really not missing meat at home at all and I’ve not dined out as much this year as I want both dining out and meat itself to be more of a treat than a habit ( I obviously still frequent my coffee shops) I’ve been whipping up a lot of hot/cold salads and today I made something I’ve wanted to make for quite some time, an all time favourite of mine actually! As a child I loved Mexican spiced foods and spicy bean burgers were my favourite! I was actually a vegetarian for a couple of years in my early teens because as a family we all took the plunge together and I think this is where my love for these burgers stemmed from. That being said, I actually haven’t had them since childhood and I’m not sure why as they aren’t at all time consuming , a mere 20 mins tops and I was taken right back! I made mine with cornflour flat-bread as I can’t have bread at all due to a yeast allergy and I’m yet to find a suitable bread or a recipe which is both gluten and yeast free! Which is probably why I don’t make burgers often but none the less it was super tasty with the flatbread. You of course can make yours in gluten-free burger buns or normal if you’re just vegetarian. I can’t express how much these did not disappoint and I just wanted to eat all 6 to myself!
1 large sweet potato (peeled and diced)
1 can of berlotti beans (kidney beans also work)
2 cloves of garlic (finely chopped)
1 tablespoon of tomato paste
1 handful of coriander (finely chopped)
Half a bag of lightly salted corn chips/nachos
Salt and pepper
1 Teaspoon of cayenne pepper
1 table spoon of cumin
Start by boiling the sweet potato, garlic, and beans until the sweet potato is soft enough to mash. Drain and put into a mixing bowl.
Add all the remaining ingredients apart from the nachos and mash together and mix well.
Make into patties and set aside.
Add the nachos into your blender and mill into fine breadcrumb like texture.
On a plate cover the burgers in the nacho flour and heat a frying pan with a teaspoon of olive oil. Fry on both sides until golden.
You can also oven bake these but having tried both methods myself, I found it quicker in the pan and the burger coating was a lot more crisp. You could also double cook and bake for 10 mins then finish cooking in the frying pan.
Serve with garnish, I used baby spinach leaves and some light mayo. They are also super tasty (especially appealing for children) with a little cheese and ketchup.
If you would like the corn flatbread recipe it’s simply
Half a cup of Cornflour
Half a cup of water
Combine together into a batter and simply fry like a pancake in a pan until golden on each side.