Cajun Chickpea Sweet Potato Veggie Burgers

 Ingredients:

1 sweet potato (yielding 1 cup cooked + pureed sweet potato

2 cups chickpeas (canned or cooked from dry)

1.5 cups old-fashioned rolled oats (not instant)

1/2 cup red bell pepper

1/2 cup diced onion

1/4 cup diced celery

2 tsp extra virgin olive oil for sautéing

1-2 cloves garlic (smashed and minced)

1 large egg 

1 TBSP Cajun seasoning blend

1/4 tsp garlic powder

1/4 tsp cayenne

salt and pepper to taste

Directions:

Bake, microwave, or boil your sweet potato until tender.

Remove the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.

Scoop out the sweet potato and add to a large mixing bowl. 

Rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.

Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.

Sauté onion, bell pepper, and celery in about 2 teaspoons of oil over medium-high heat.

After about 7 minutes or so, add garlic and continue to sauté until the veggies are translucent and tender.

Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg to the bowl along with Cajun seasoning blend, garlic powder, cayenne pepper, and salt.

Stir to incorporate and divide burger mixture into 4-6 balls. 

Cup each ball in your hands and squeeze, pressing it into a compact burger.

Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.

Add 1 tablespoon of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. 

Cook only a few at a time, trying not to overcrowd the skillet.