My name is Karri and I am pleased as punch that Chelsea is having me over to blog today! Normally I blog over at House of Tubers, where I chat about parenting, cooking, healthy living, DIYs, life, and well, pretty much anything. Come on over and say hello sometime. In the meantime, I am going to share a quick, easy and healthy recipe with you today.
Who doesn’t love them some sweet potatoes? They are so yummy and healthy, too! So when I spotted this recipe for a sweet potato burger some time ago, I knew I could modify it and make it for our family. As is, the recipe is vegan (which we are not, BTW), but I am trying to eliminate gluten from my diet, so it was time to modify!
Gluten Free Tortilla Crusted Sweet Potato Burger
1 large sweet potato, baked, peeled, & mashed (about 1 cup)
1 can white beans, drained & rinsed
1 tsp maple syrup
1/2 tsp. Prudhommes poultry seasoning or your favorite seasonings
1/4 tsp cajun seasoning
1/8 c. almond meal flour
1/4 c. cooked quinoa ( had cooked quinoa in the fridge. you could eliminate and grind up some dried quinoa in a coffee grinder and use that, or just do all almond flour or a mix of almond/oat flour)
salt and pepper to taste
gluten free tortilla chips, crushed to smithereens- a few cups
olive or coconut oil for pan
Mash beans and potato together in a large bowl. Add remaining ingredients and seasonings. The mixture will be very moist. Form into patties and coat generously with tortilla crumbs.
Heat 1 TB oil in a pan over high heat.
Add patties to pan and cook until browned on both sides – about 5 min per side (but this could vary based on your stove).
Serve topped with lettuce, avocado, and onion for extra goodness. If you’re into indulging, it would be divine with a remoulade sauce.
We chose not to eat these with buns, as we’re focusing on less grain, more veggie. But it would be pretty good on a bun, I bet. They are messy. But oh-so-good. My boys LOVED them. My kids also love the kale chips. Which are super super easy to make and satisfy any salt craving you may be having (if you’re anything like me, you choose a potato chip over sugar!). All you do is toss up some kale with olive oil, place it on a baking sheet that has been covered with parchment paper, and sprinkle it with some kosher salt. Place in the oven at 275 for 20 min and voila…kale chips. The parchment saves you from any sticky cleanup, as well.