thermomix sweet potato burgers with tomato pesto
Who needs meat when you’ve got delicious sweet potato patties? These burgers are seriously satisfying and bursting with flavour, thanks to a cleaver combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy. You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun (pictured), which we cooked alongside the patties, but of course the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes. Give it a go and let us know what you think! Happy cooking xx
+ gluten free
+ dairy free
+ nut free
+ soy free
Serves 4 – 8
Sweet potato patties
1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g can chickpeas, drained and rinsed
2 tbsp roasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper
Sun dried tomato pesto
1 garlic clove, peeled
200g semi sun dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste
- Preheat oven to 160°C. Line a baking tray with baking paper or baking mat.
- Place sweet potato in TM steamer basket and fill bowl with 500g water. Steam for 15 minutes, Varoma temperature, speed 2.
- Remove water and place sweet potato in dry TM bowl. Add chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper, mix for 5 seconds, speed 6. Scrape down sides.
- Mix for a further 3 seconds, speed 6.
- Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in oven and cook for 25 minutes, or until golden.
- Meanwhile, to make pesto, place garlic in clean TM bowl and chop for 4 seconds, speed 5.
- Add sun dried tomatoes, chop for 3 seconds, speed 8.
- Add oil, yeast flakes, and salt, mix for 10 seconds, speed 4.
Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc.