Gluten-free sweet potato and quinoa burger patties

Gluten-free sweet potato and quinoa burger patties with black beans and oats: hearty, satisfying and simply from the pan to the plate.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 290 kcal per serving
• Protein: 9 g
• Fat: 5 g
• Carbs: 48 g

Ingredients

• 300 g sweet potatoes
• 100 g quinoa
• 1 tin of black beans
• 60 g gluten-free oats
• 1 onion
• 1 clove of garlic
• ½ tsp paprika
• 1 tbsp olive oil
• 1 tsp cumin
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · mixing bowl · sieve

1. Rinse the black beans, drain them well and roughly mash them in a large bowl. A few pieces can stay whole.
2. Add the mashed sweet potato, cooked quinoa, onion, garlic, paprika, cumin, salt and pepper and mix everything together thoroughly.
3. Work in the oats and knead the mixture well. Then chill briefly so the oats swell and the mixture firms up.
4. With slightly damp hands, shape the mixture into firm patties. They should be compact so they hold together well in the pan.
5. Heat the olive oil in a non-stick frying pan and carefully fry the patties over a medium heat on both sides until browned on the outside.
6. Serve with burger buns, avocado or on a big salad.

Good to know

These patties are golden brown on the outside and lovely and juicy inside. I like them because they're simple and still taste like a proper meal.

Swaps

Black beans → kidney beans (similar fibre content); quinoa → millet (gluten-free and contains minerals); oats → gluten-free buckwheat flakes (a gluten-free alternative); olive oil → avocado oil (stable at high heat, with monounsaturated fats)

Allergens

Contains oats – only use oats labelled gluten-free and gluten-free buns. Suits children well if the patties are served soft and mildly seasoned; during pregnancy it's fine with good kitchen hygiene.

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