These burgers are hearty and slightly sweet with mild Indian spices. For quick and easy assembly, prepare the rice and sweet potato ahead of time. Sweet potatoes cook easily in a microwave in about six minutes. The burgers are delicious served in a bun or on their own topped with mango chutney, pickled red onions, and chives. They also make a fun appetizer, slider-sized, atop a toasted mini pita or bun. As an added bonus, these burgers freeze very well. Make a batch or two, eat some now, and freeze the rest for later.
Excerpted and adapted from Plants For You by Diana Goldman. Copyright © 2024 Diana Goldman. Photographs by Diana Goldman | Beantown Kitchen. Published by Beantown Kitchen. Reproduced by arrangement with the Publisher. All rights reserved.
Curried Sweet Potato Burgers
Ingredients
- 1 cup cooked sweet potato
- ½ cup cooked and cooled rice
- 1 15-ounce can chickpeas, drained and rinsed (1½ cups)
- ½ cup raw cashews
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ⅔ cup finely chopped cauliflower florets
- 1 tablespoon curry powder
- 2 teaspoons garam marsala
- 1½ teaspoons ground cumin
- 1½ teaspoons sea salt, or to taste, as some curry powders are saltier than others
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne, or to taste
- ½ cup peas, fresh or frozen and thawed
- 3 tablespoons fresh cilantro, chopped
- Mango chutney, Pickled Red Onions (page x), sliced avocado, and/or finely chopped chives (optional, for serving)
Directions
01
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
02
In a large mixing bowl, use a fork or potato masher to mash the sweet potato, rice, and chickpeas until only a few partial chickpeas remain.
03
Finely grind the cashews in a high-speed blender, coffee/spice grinder, or food processor. Be careful not to overgrind; you don’t want cashew butter.
04
Add the cashews, onions, garlic, cauliflower, and spices to the bowl with the rice mixture and stir until well combined. Fold in the peas and cilantro.
05
Moisten your hands and form patties using ⅓ cup of the mixture (or less for slider-sized burgers). Place on the prepared baking sheet, flatten slightly, and bake on the middle rack for 20 minutes. Flip the burgers and bake for 10 more minutes or until nicely browned. A sturdy metal spatula works best for getting under the burgers for easy flipping.
06
Serve warm with optional toppings, if desired.
Diana Goldman is a vegan chef, Sierra Club cooking show host, and plant-based nutrition and culinary educator based in Boston.
