Bean Burger with Sweet Potato Wedges

Serves 2

Its not hard to stick to Vegan when you can still enjoy burgers and fries! Here, the patty was made with spiced beans, and the side ‘fries’ are delicious roasted sweet potato wedges.

For the burgers

Vegan Bean Burger and Sweat Potato Wedges

Vegan Bean Burger and Sweat Potato Wedges

1 tin mixed beans
½ onion, peeled
1 TB olive oil
2 TB flour, plus extra for dusting
pinch cayenne pepper
2 burger buns
1 tomato, sliced
1 avocado, peeled and sliced
vegan mayonnaise
small handful coriander leaves

For the sweet potato wedges

1 large sweet potato
drizzle olive oil

For the patties, open and drain the tinned beans in a sieve over the sink. Use a sharp knife to dice the onions very small. Heat the olive oil in a pan and cook the onions until softened and partially caramelised. Add the drained beans and use a fork to mash the beans well. Add the flour and cayenne pepper and cook over moderate heat until all the liquid cooks out. Keep mashing if you still see large pieces of whole beans. Remove the pan from the heat and divide the sticky mixture into two portions. Allow to cool a little, the spoon those portions onto a sheet of cling film each. Shape into a ‘patty’ shape and wrap in the clingfilm to keep its shape until ready to cook.

For the sweet potatoes, preheat the oven to 200°C. Scrub the sweet potato clean and wipe dry with kitchen paper. Use a sharp knife to slice the sweet potato into 1-inch wedges, lengthways. Spread out on a greased roasting tray and drizzle over olive oil. Toss well to coat in the oil and season with salt. Bake in the oven until softened and starting to caramelise on the edges, this can take up to 45 minutes, depending on how thick they were cut. It’s best to check on them after 30 minutes. Simply insert a sharp knife into the thickest wedge to check.

To cook the patties, heat a drizzle olive oil in a clean pan. Open up the cling film patty parcels and dust flour on both sides of each one. Gently place the patties into the pan and cook them on both sides until a lovely crust forms on the outside. Be careful when turning them as they are quite fragile.

Build your burgers with the buns, patties, tomato, avocado, vegan mayonnaise and coriander leaves. Serve with the lovely sweet potato wedges on the side.