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Alright, don’t linger, let’s plan this spiced sweet potato, black bean and chick-pea burgers with lime raita menu with 21 elements which are surely easy to obtain, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.
Composition for Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita:
- Provide 1 pack Sweet potatoes, scrubbed and pricked all over
- Give 1 tin - chick peas, drained and rinsed
- Provide 1 tin for black beans, drained and rinsed. Or any other beans you have, even baked beans
- Require 1 of red onion, finely chopped
- Make ready 1 red pepper, finely chopped
- Take Garlic cloves, I used 3 fat ones. Chop finely or macerate with salt to a paste
- Prepare 1/2 tsp Smoked Hot paprika
- Give 2 tsp Sweet paprika
- Make ready 1/2 tsp - Chilli flakes
- Prepare 1 tsp of Dried Oregano
- Get 1 for Bayleaf
- Give - Malden Sea salt
- Require for Ground black pepper
- Require 1 tbsp Concentrated liquid stock
- Need of Panko Breadcrumbs, about half a packet
- Get 1 tsp for Smoked Paprika, sweet or hot
- Give 1 tsp of Oregano
- You need 1 tsp for Garlic granules
- Provide Plain yoghurt
- Need Lime, juice of half and half cut into wedges
- Take - Rapeseed oil
Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita making process:
- Heat the oven to 200 degrees C. Pop the washed and pricked sweet potatoes into the oven and bake until soft, about 30 - 40 minutes. Or for speed, pop into a microwave, cook for 12 minutes on high and then finish in the hot oven for 15 mins.
- Place the beans and chickpeas into a pan along with the stock and Bayleaf. Just cover with boiling water, season and simmer for 15 mins or until the stock has reduced.
- While the beans and chickpeas are simmering, prep the onion, pepper, garlic and spices. I like to put my spices, seasoning and herbs onto a small plate and then blend together
- Heat a frying pan, add a splash of rapeseed oil and then sauté the onions until golden, add the garlic, heat gently for 1 minute, add the red pepper, stir, add the herbs and spices, season and cook gently for 10 minutes or until soft.
- While the onions and pepper cook, remove the cooked sweet potatoes from the oven, cut through and leave to cool slightly. Peel off the skin and mash lightly with a fork. Season. Turn the oven down to 180 degrees C.
- Drain the beans and chickpeas and pulse gently in a food processor. It's important not to over process and to have some texture. If you don't have a food processor, mash with a fork or potato masher or chop roughly with a knife. Then thoroughly mix the beans, chickpeas, sweet potato mash and onion mixture together. Taste and adjust seasoning and spicing if required.
- Place half a pack of Panko breadcrumbs into a shallow bowl, add the spices and herbs and mix together. Take a large tablespoon of the burger mixture and put it onto the breadcrumb mix. Form into patties an cover with breadcrumbs. Once all of the burgers are formed chill for 30 mins in the 'fridge to firm up a bit. It's not essential to chill if you're in a hurry.
- Bake the burgers in the oven at 180 degrees C approx 20 mins or shallow fry in hot Rapeseed oil until brown and crisp, approx 5 mins each side. Serve with a wedge of Lime, some Yoghurt blended with juice of half a Lime to make a Lime Raita and some veg of your choice a green salad or in a bun with some salsa, mozzarella and salad leaves. Enjoy.
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