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Mini sweet potato and pine nut burgers
Mini sweet potato and pine nut burgers
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Savor a flavorful veggie burger with tofu, sweet potato, yogurt, and mango chutney.
Ingredients:
  • 80mls (1/3 cup) olive oil
  • 2 large garlic cloves, crushed
  • 100g (2/3 cup) pine nuts, coarsely chopped
  • 300g orange sweet potato (kumara), peeled, grated (about 2 cups)
  • 62.50 ml chopped fresh basil
  • 40.00 ml fresh chives, finely chopped
  • 4 sprigs fresh thyme, leaves picked
  • 150g silken tofu, diced
  • 180g (2 cups) wholemeal breadcrumbs, made from day-old bread
  • 21.00 gm fresh lemon juice
  • Salt & ground black pepper, to taste
  • 1 baguette (French stick), cut into lcm-thick slices
  • 140g (1/2 cup) Greek-style natural yoghurt
  • 95g (1/4 cup) purchased mango chutney
Instructions:
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of olive oil. Sauté the garlic and pine nuts until the pine nuts are golden, about 2 minutes. Add sweet potato, basil, chives, and thyme leaves. Cook until sweet potato is soft, about 3-5 minutes. Transfer to a bowl, and let cool for 10 minutes before serving.
  • Combine tofu, breadcrumbs, egg, and lemon juice with the sweet potato mixture. Season generously with salt and pepper. Using your hands, mix until evenly combined. Shape into 18 equal portions, forming each into a 5cm diameter, 1.5cm thick patty. Arrange on a tray lined with greaseproof paper, cover with plastic wrap, and refrigerate for at least 30 minutes.
  • In a large, non-stick frying pan, heat 1 tablespoon of olive oil. Cook 1/3 of the patties for 4 minutes on each side until they are cooked through and crispy. Transfer to a tray lined with paper towel to keep warm. Repeat the process with the remaining olive oil and patties in 2 more batches.
  • Present each delicious patty on a slice of bread, add a dollop of yogurt and mango chutney, top with another slice of bread, and serve warm or at room temperature.

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