Hey all! This recipe is for a 21 day fix sweet potato burger patty, modified from simplecleanfitness.com. If you're interested in learning more about cleaning eating and the 21 day fix, let me know! My team is holding a few challenges this May through our facebook community. The next one, a free clean eating week, starts on Monday! Let me know here through comments or through facebook!
To Start With:
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1/2 bunch kale, coarsely chopped (about 5 c)
- 3 cloves garlic, minced
- 1 1/2 tsp salt-free cajun seasoning blend
- 1/4 tsp salt
- 1 med sweet potatoes (1 lb), peeled and shredded
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 14 oz firm tofu (1 pkg) patted dry
- 2 Tbsp yellow cornmeal
Directions:
- Heat a large nonstick skillet over medium heat. Cook the onion, bell pepper, and celery for 8 minutes, stirring, or until the vegetables soften.
- Stir in the kale, garlic, seasoning, and salt. Cook for 4 minutes, stirring, or until the kale wilts.
- Add the sweet potatoes and cook for 10 minutes, stirring, or until the sweet potatoes soften. Set aside.
- Combine the black-eyed peas and tofu in a large bowl. Mash with a potato masher until smooth.
- Stir in the sweet potato mixture until well blended. Refrigerate for 30 minutes.
- Sprinkle some of the cornmeal on a plate. Pack the burger mixture in a ½-cup measure and turn out onto the plate. Press to form 3" burgers, repeat process with cornmeal for remaining mixture, making between 8 and 12 burgers and using 1 tbsp of cornmeal.
- Sprinkle the tops with the remaining cornmeal.
- Re-heat the skillet over medium heat.
- If you're daring, cook 4 burgers for 10 minutes, turning once, or until hot and browned. For me it was easier to keep the patties well formed if I cooked one at a time.
For me each patty resulted in: 1/2 green, 1/2 red, and 3/4 yellow. But I encourage you to double check your measurements as you cook and divide out the total based on how many patties you end up with.
Enjoy!
