Vegan burger patty with beet & sweet potato

Every week I find myself staring at a pile of veggies, in bits and pieces, in my fridge. While I love buying veggies, not every week are we able to finish all that before Saturday. Off late, I find myself spending my Thursday and Friday evenings trying out recipes that use a bulk of the remaining veggies and make some space for new grocery in the fridge. This week was one of those when I had a bulk of red beet and sweet potatoes in my pantry. There are a zillion things that one could make from these, but I felt like venturing a level beyond the usual and tossed them with some other amazingly nutritious stuff to form patties for our burgers. I am in love with vegan burgers these days. While they aren't the easiest ones to retain the shape and texture of, they do make some really hearty mid-week meals. We tossed the remaining patties in the freezer for one of those quick weeknight dinners. After all, busy days shouldn't end with boring dinners! Bon apetit!

Serves - 8 patties

Time to prepare - 10 minutes

Time to cook - 20 minutes

Ingredients

1. 2 sweet potatoes, peeled and roughly diced
2. 1 red beet, peeled and roughly diced
3. 1 carrot, peeled and roughly diced
4. A handful of coriander
5. 2-3 cloves of garlic
6. 1 can (400g) Kidney beans
7. 1/4 cup oats
8. 1/4 cup whole wheat flour
9. 2 tbsp coriander powder
10. 1/2 tsp pepper powder
11. A pinch of cinnamon
12. A pinch of nutmeg
13. Salt to taste
14. Oil to shallow fry

Method

1. Microwave the veggies (1-3) at 750Watts for 5-8 minutes.
2. Blitz the veggies, and ingredients (4-13) in a food processor. Do not over-process, as the coarse texture allows the patty to retain its shape
3. Shape the mixture into 8 patties
4. Shallow fry, and serve
5. Enjoy!