Sweet Potato and Bean Burgers

We are always looking for new veggie burger recipes. These take the cake--they freeze well and are a hit with the wee one. Courtesy of my man Mark Bittman.

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What you'll need:

2 c cooked kale or spinach
1 cannelli beans, drained and rinsed
4 tbsp. olive oil
1 medium sweet potato
1/2 c fresh breadcrumbs (literally pulse day old bread in the food processor)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
Pinch cayenne
A little bit of whole wheat flour to bind, if needed
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To prep: 
**These steps can be done up to 3 days ahead of time.**

1. Roast sweet potato at 350* for 35 minutes, or until a fork slides out smoothly.

2. Finely chop spinach or kale. Lightly steam in 1-2 inches water. Drain and rinse. Squeeze out all excess water.

To prepare:

1. Pulse all ingredients in a food processor to blend. Shape into 4-6 patties, adding a little bit of flour to bind if needed. 

2. Pan sear or grill, about 5 minutes on each side. If you are planning to grill, plan to refrigerate patties for about 30 minutes. 

3. Serve with all the fixings you desire-- our favorites are avocado, fresh sliced tomato, and homemade pickles. 

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Serves 4-6 happy vegan bellies.