ENGLISH VERSION

Sweet potato black bean burger served with aubergine & chickpea salad and mushy peas

• 2 large sweet potatoes (to yield 2 cups mashed)
• 1 cup low sodium black beans, rinsed and drained
• 1 cup cooked quinoa
• 3 green onions, sliced
• 1/2 cup almond meal
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder

• For burger: 4 whole wheat buns, Philadelphia, watercress, grilled chicken breast (not necessary), sprouts and edamame bean
• Preheat oven to 3500 degrees F (180C, Gas mark 4)
• Slice sweet potatoes in half, drizzle with olive oil, and place cut-side down on a baking sheet lined with parchment paper. Bake until tender, about 30-40 minutes, and then set aside to cool.
• Add the sweet potato flesh to a large mixing bowl and mash half of it.
• Add black beans and mash half of them for texture as well. Add the quinoa, green onion, almond meal, cumin, paprika, sea salt, pepper, and garlic powder. Mix well and then form into patties (cotlets/burgers).
• Cook patties in olive oil over medium-high heat in a skillet. Cook for 4-5 minutes until golden brown, then carefully flip over and cook until golden brown on the other side.

Salad

• 1 eggplant
• 2-3 tablespoons of olive oil
• 200g chickpeas
• handful of parsley cilantro, coarsely chopped
• chopped red onion
• 1 teaspoon ground red pepper and cumin
• 1 teaspoon honey
• Juice of 1 lemon
• 4 tablespoons olive oil

Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill.

Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Mushy peas

• 400 g frozen green peas
• 2 tablespoons butter
• salt, pepper
• clove of garlic, chopped
• 1/2 teaspoon dried mint or fresh mint

Bring a shallow pot of lightly salted water to the boil over medium high heat. Add frozen peas, and cook for 3 minutes, or until tender.

Drain peas, and transfer to a blender. Add butter, salt, pepper,  garlic and mint  to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

https://spicethingsup.wordpress.com/2017/03/01/burgery-z-batatow-i-czarnej-fasoli-sweet-potato-black-bean-burger-english-version-below/