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Dee Mitchell: "Yum, family enjoyed this tasty burger patty - we…" Read More
24Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. sweet potatoes
- 1 cup chickpeas (drained, rinsed cooked)
- 2 Tbsp. vegan Worcestershire sauce
- 4 Tbsp. liquid (aquafaba, liquid from the cooked chickpeas)
- 2 garlic cloves (minced)
- 2 cups spinach
- 2 Tbsp. scallions (chopped, white part)
- 1 tsp. paprika (sweet or smoked)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- fresh ground black pepper
- red pepper flakes (Light sprinkle of, optional)
- 1 1/2 cups garbanzo bean flour (aka chickpea flour)
- 1/2 cup panko bread crumbs (or more if needed)
- 1 tsp. extra virgin olive oil (to keep from sticking to saute pan or non-stick saute pan)
- 1/2 cup unsalted cashews (soaked for 2-24 hours, rinsed and drained)
- 1/4 cup almond milk (unflavored)
- 2 Tbsp. lemon juice
- 1 Tbsp. maple syrup (organic)
- 4 Tbsp. grated horseradish (or more of freshly, add gradually and taste for. spiciness)
- 1/4 tsp. salt (or more to taste)
- 1/4 tsp. ground black pepper
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Reviews(1)
Dee Mitchell 3 years ago
Yum, family enjoyed this tasty burger patty - we are not vegan but try to eat 4 vegetarian meals each week. Happy to have this as a meat free alternative to a family favourite.