Butter Bean Burgers with Coleslaw and Baked Sweet Potato Fries

Dear Readers,

Vegetarianism can cause social awkwardness sometimes? I am not sure if any of you have experienced it but sometimes I feel or the situation makes me feel I am being picky/fussy when am merely saying I eat vegetarian food only, This is is particularly true at parties or trying to figure out where to eat with a big group of people.

I seriously never intend to be difficult, but we are all entitled to a choice isn't it. Is it really that difficult for some to understand the notion that not everyone wants to include a heavy animal protein reliant diet. I try to respect other people's choices and expect the same respect and understanding regardless of personal beliefs. I seriously do not want to rant but merely pose a question, is it not important in today's food allergy and intolerances ridden world to be a little more mindful of special dietary needs? I suppose the other alternate is not eating out, but I don't think that's fair to people with food allergies in my opinion.

For now let me share a lovely little healthy burger recipe with all of you - Butter Bean burgers with coleslaw and sweet potato fries.The butter beans are a good source of protein and make the patties hearty. They go really well with the coleslaw and some crunchy sweet potato chips, oven baked not fried! The coleslaw is absolutely divine with the addition of buttermilk. It's light and not at all unhealthy. The crunchy cabbage and carrots and the sweet crisp apple adds a new dimension to the dish. Ladies and Gentlemen I present to you- the healthy burger.

Love,

Cookie 

Recipe                                                                                               Print Recipe

yields 10-12 patties

Ingredients

For the patties

1 can Butter Beans ( you can substitute with chickpeas, red kidney beans, cannelini beans)

1 large Potato

2 tbsp Parsley

2 tsp Garlic powder

1 Onion - finely chopped and sauted

1/2 cup Peas

1/2 cup Corn

Salt to taste

1-2 tsp Black pepper

1/2 tsp Cayenne pepper

Oats - for crumbing

1 tbsp corn flour mixed with little water

For the Coleslaw

1 cup Shredded White cabbage

1 cup Shredded Purple Cabbage

1/2  cup Capsicum - diced

1 cup Shredded Carrot

1/2 cup Shredded Apple (optional)

1 cup Buttermilk

1/2-3/4 cup Organic Freerange Mayonnaise

Salt

Pepper

For the Sweet Potato Fries

1 Large Sweet potato - cut into strips

Paprika

Salt

Olive oil Spray

Method

For the coleslaw

Mix the mayonnaise and buttermilk with salt and pepper and add it to the shredded vegetables. Mix well and keep it in the fridge covered till it's time to serve.

For the Patties

Drain the butter beans and put them in a large bowl Boil the potato and add it to the bowl after it has cooled down. Add the rest of the ingredients and mash them by hand and combine them to form a workable mixture. Now make patties by taking the mixture and flattening them into rounds. Do this for all the mixture and keep the patties in the fridge for 15 minutes. 

Preheat oven to 200C.

Dip the patties into the corn flour and water mixture and then into the oats, so that the patty is fully covered with oats. Repeat for all the patties. Arrange the patties in a baking tray and put them in the preheated oven for 20 minutes till they are golden brown. 

Alternatively you can shallow fry them in a pan with 1-2 tbsp of oil til they are golden brown. Be careful while flipping as they are quite delicate.

For the sweet potato chips

In another tray lined with baking paper, arrange the sweet potato strips with a spray of olive oil and a dash of salt and pepper. cook in the preheated oven for 20-25 minutes till crisp and browned. Sprinkle some paprika once they are ready to serve.

To assemble

To assemble the burger, cut the buns in half and spread some avocado or butter on it, place a slice of tomato, some coleslaw, burger patty, drizzle some ketchup on top and close the bun. Serve with extra coleslaw on the side and sweet potato chips.

Enjoy!