Sweet potato burgers recipe

passover sweet potato burgers recipe At Passover food is limited, and for those of us who hate matzo you can end up eating a lot more meat than you usually would. This isn’t ideal so I spend a lot of time in the kitchen trying to create healthy, kosher for Passover alternatives.

I love burgers so I thought it was about time I tried making a vegetarian one. The trouble with veggie burgers is that you usually need breadcrumbs to help them bind as the ingredients are quite wet. Although you don’t need matzo meal for this recipe, a thin coating on the outside of the patties before they are baked will ensure they don’t stick to the tray.

These veggie burgers are made from sweet potato which is filling, nutritious and tasty. They are also super cheap to make (essential for balancing out the more expensive meat meals at Passover) and the recipe is scalable, so you can modify the ingredients to your own needs. These will keep for a couple of days in the fridge and I reckon you could freeze a batch too, although I haven’t tried that myself. For the Sephardis out there adding some beans of your choice will help bulk the burgers out and provide more nutrients.

Passover sweet potato burgers recipe (makes 8 burgers)

Ingredients:

  • 2 sweet potatoes
  • 1 green pepper
  • 1 onion
  • 1 clove garlic
  • 1 egg
  • Sprinkling of matzo meal

Directions:

  1. Heat the oven to 180 degrees (fan).
  2. Pierce the sweet potatoes and cook in the microwave for eight minutes until soft.
  3. Whilst the sweet potatoes are cooking, crush the garlic and dice the green pepper and onion. Mix together in a bowl.
  4. Once the sweet potatoes are cooked scoop out the flesh and mash with a fork. Mix the sweet potatoes with the onions, garlic and green pepper.
  5. Crack an egg into the mixture and mix until combined. Add a sprinkling of matzah meal if you don’t want the burgers too soft in the middle.
  6. Make eight balls from the mixture, roll in matzah meal and place on a baking tray (ideally non stick and use baking paper). Use your hand to flatten the balls into patties.
  7. Bake for fifteen minutes, flip the burgers, bake for another fifteen minutes.

I’ve made a batch of these in advance for lunches this week. I will just reheat a couple each day and top with avocado and sweet chili sauce. If avocado isn’t your thing try grilling a slice of pineapple. It’s delicious on top of the burgers and if you’re feeling adventurous sprinkle some chili flakes over it before it goes under the grill.

I hope you like this sweet potato burgers recipe! Make sure you check out this post for one final treat before passover!

P.S. you might also like this kosher for Passover courgetti recipe with tomato sauce

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