Why can't a veggie burger or Schnitzel be part of a Christmas meal, especially in various pre-Christmas parties? I think it certainly can, and would make a refreshing change. That's why I made Christmassy sweet potato and bean burgers.
Make with this recipe about 16 generous sized burgers.
1 kg sweet potatoes
240 g / 1 can red kidney beans
3 garlic cloves
1 tbsp olive oil
½ tsp chilli flakes
½ tsp ground coriander
½ tsp smoked paprika
1 tsp ground cumin
1 tsp salt
Ground black pepper to taste
Ground nutmeg to taste
1 tbsp maple syrup
2 dl spelt flour (or wheat)
2 dl semolina
1 dl breadcrumbs
Vegetable oil for frying
Peel the sweet potatoes, boil them in water and mash. I did this stage on the previous night, as I'm known to be impatient to wait for the mash to cool. It also gets a bit firmer and easier to handle, if it rests longer. Anyway, let the mash cool, even if you boil the sweet potatoes on the same day.
Chop the onions and garlic finely and cook them soft in olive oil. Add the beans to the pan with the seasoning and let cook for a few minutes. Then also let this mix cool.
Combine the bean mix with the sweet potato mash and add the maple syrup. Add couple of tablespoons of flour to the batter, if it feels too soft and the burgers won't hold together.
Make an assembly line of three plates: flour, beaten egg and breadcrumbs combined with semolina.
Heat vegetable oil in a frying pan and start shaping the burgers. Then roll them first in the flour, then the egg wash and finally the breadcrumbs. Fry the burgers on both sides until crispy.
Serve with rolls or as Schnitzel. I also served here some sea buckthorn jelly on the side in whimsical hedgehog and mushroom shapes.