Black bean and brown rice burgers with shoestring sweet potato fries

Special enough for the weekend but virtuous enough for a weeknight treat, this black bean and brown rice burger with shoestring sweet potato fries hits the spot! Keep any leftover uncooked patties in the freezer for a ‘fast food’ fix another night!

For the burger:

Ingredients

• 2 cups brown rice

• 2 x 400g can black beans, drained

• 1/2 tbsp onion salt

• 1/2 tbsp garlic powder

• Small handful coriander, chopped

• 1 red chilli chopped (optional)

• 2 tbsp olive oil

• Salt and pepper to taste

Suggested optional toppings:

  • smashed avocado
  • roasted red peppers (either homemade or from a jar)
  • kimchi
  • chutney
  • sliced tomatoes
  • cheese, regular or dairy free alternative
  • little gem lettuce
  • red onion
  • sauerkraut
  • jalepeños
  • pickles

Servings: 4 – 6 depending on the size of the patties

Method

Add the ingredients to a food processor (or combine and mash by hand), reserving 1 tbsp or the olive oil for frying, and blitz until smooth. You should now be able to form the mixture into patties. If it is too dry, feel free to add a little water until it is the right consistency. Add the reserved oil to a large frying pan and fry 3-4 minutes on each side until lightly browned. Serve on a warmed hamburger bun or hard roll and finish with your favourite toppings. I topped mine with smashed avocado, little gem lettuce, dairy free cheese and roasted red peppers.

For the fries:

Ingredients

  • 1 medium sweet potato per person, peeled
  • corn flour for dusting
  • 1 tbsp smoked paprika
  • 1/2 tbsp garlic powder
  • olive oil spray
  • sea salt and pepper to taste

Method

Pre-heat oven to gas mark 7. Using a spiraliser, spiralise each of the sweet potatoes and make a spice mix by combining the smoked paprika, garlic powder and pepper. Dust potatoes with a small amount of corn flour and leave to sit for a few minutes. Add salt to taste and bake in the oven for 20-25 minutes or until crispy and lightly browned. Note: as the potatoes are quite thin, there is a fine line between crispy and burnt so watch them carefully! Enjoy!

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