Vegan-friendly patties bursting with flavor!
Prep time: 15 minutes
Cook time: 1 hour
Great source of…
✓ Vitamins A, C, B6
1 large sweet potato
1/2 cup uncooked wild rice blend
1 - 15 oz can chickpeas (rinsed and drained)
1 tsp curry powder
1 1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper (to taste)
1/3-1/2 cup gluten-free breadcrumbs or oat flour
1/3 cup dried cranberries (unsweetened)
2 tsp coconut oil
Optional: 1/4 cup finely chopped pecans
Preheat oven to 400 degrees F.
Poke sweet potato with fork several times. Then place potato on small pan lined with foil. Bake in oven for 30-45 minutes (until fork tender).
While sweet potato is cooking, cook wild rice. In a medium saucepan, add 1 cup water and wild rice. Bring to a boil, cover, and reduce heat to low. Simmer for 30-40 minutes (or until tender).
Skin the cooked sweet potato and add to a large bowl with chickpeas. Mash with a fork or potato masher.
Stir in cooked wild rice, curry powder, cumin, and garlic powder. Add salt and pepper to taste.
Stir in breadcrumbs or oat flour, cranberries, and pecans (if using).
Using your hands, form into 6 round patties.
Heat coconut oil over medium heat in a large pan. Once oil is hot, add patties and cook for 7-9 minutes. Then carefully flip & cook for an additional 7-9 minutes (add more oil if necessary).
Add to a salad or lettuce wraps. Enjoy!
Use a food processor to mash sweet potato and chickpeas.
Chill the mixture for 10-20 minutes. t's easier to shape & cook patties when their chilled so putting in the fridge beforehand is recommended!
For extra fiber, add avocado, arugula, and/or red onion.