Sweet Potato Chickpea Burger
1 large sweet potato, cooked
1 [15 oz] can of chickpeas drained and rinsed
1 [15 oz] can of cannellini beans drained and rinsed
1 cup of diced bell pepper
3 cloves of fresh garlic, minced
3 flax eggs (9 tablespoons water
3 tablespoons of flaxseed oil
1.5-2 cups of rolled gluten free oats [not instant]
2-4 TBSP of your favorite healthy oil
1 tsp garlic powder
1/2 tsp salt1 package of Super FydoPHoods We used Fydo PawTien: Pea Protein, Organic Peanut Butter Powder, Organic Whole Pumpkin, Gluten Free Nutritional Yeast, Spinach, Organic Nomi, Organic Honey Dehydrated , Organic Red Bell Pepper, Coconut Water
To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of flax seeds oil .Whisk together and refrigerate for 15-30 minutes to set
.Bake or boil your sweet potato until tender and remove/discard the skin.
Set aside. Drain and rinse beans, then add to the sweet potato.
Chop and sauté bell pepper, in approx 2-4 tablespoons of oil, Add garlic and continue to saute until the veggies are tender.
While they cook, use a large wooden spoon or potato masher to partially mash the beans, but not fully. You can also lightly chop them in a food processor or blender if desired, but try to keep them chunky.
Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats. In order to gauge how much of the oats to add, start by adding 1 and 1/2 cups and mix thoroughly.
Next take a look at your mixture. It should be a little on the chunky side and slightly sticky. If it feels too wet to form into patties you’ll want to add an extra half cup of oats.
Add in your favorite Super FydoPHood package Good to go?
The next step is to form the mix into balls then flatten with the palm of your hand
Bake at 350 20 minutes
To freeze: simply cook the patties and allow to cool a bit, then freeze on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container.