By Amelia Littlejohn
1 large sweet potato (250g approx.)
400g tin of black beans
1/2 red onion
2 cloves garlic
1 tbsp tahini
80g buckwheat flour
Juice 1/2 lemon
3 tsp smoked paprika
6g fresh coriander
1/2 tsp chipotle flakes
Salt & pepper
Pre-heat the oven to 150 degrees celsius.
Peel the sweet potato and cut into small cubes. Place in a steamer and cook for around 15 minutes, or until soft.
Dice the onion and crush the garlic then add to your Ninja processor bowl along with the cooked sweet potato, tahini, lemon juice, smoked paprika, chipotle ﬂakes, fresh coriander salt and pepper.
Blend until well combined and quite smooth but not totally pureed.
Add the black beans to the food processor and pulse until the beans have broken down but not totally disintegrated into the mix.
Pour the mixture into a bowl and stir in the buckwheat ﬂour.
Line a baking tray with baking paper then mould the mixture into burgers -wetting your hands slightly before doing this makes it much easier!
You should make 6 burgers.
Place the burgers into the fridge for 20 minutes to set.
Remove the burgers from the fridge and place them into the oven to cook for 25-30 minutes.