I'M SO CLOSE. Just under 16 hours (but who's counting?) until winter quarter is officially OVAAAA. Peace out. Almost.
If you follow me on Instagram and/or snapchat, you know that my study breaks always involve food, and usually me spending an hour or two in the kitchen, isolating myself from all things study-related, and letting my inner culinary queen rule.
Earlier this week, I craved something sweet, something I could bake. Surprised? You shouldn't be. That recipe (one involving pumpkin, coconut flour, protein powder, and dates) will be up soon.
As I perused my pantry and fridge for ingredients, I took some inventory of what I need to eat before I leave... to make a long list short - I'll be eating A LOT and I'll be eating well for the next few days before I head home. What am I going to do with four fat sweet potatoes? Fries are getting boring... I thought.
Well, sliders - they're small. Why are they small, you may ask? Because along with all those sweet potatoes, I have the equivalent of about three loaves of bread that I need to eat up within the next two days. Challenge = accepted. These little sourdough rolls from Brian's Bread (a local brand in SLO) are DA BOMB and I may or may not have eaten two rolls, each with one slider and some avo, then another thick slice of sourdough with two (or maybe it was three?) more sliders...
I'm so winning this bread challenge. Thank goodness for sweet potatoes and beans and burger ingredients and...
Thank goodness for food :)
Makes about 14 small patties
1 cup mashed sweet potato
1 15 oz. can white beans, drained and rinsed
2 tsp. red curry paste
1-2 tsp. mustard
1 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. paprika
2 garlic cloves (or 2 tsp. minced garlic)
1 flax egg (1 tbsp. flax seed meal + ~2 tbsp. water)
6 tbsp. oat flour
2 tbsp. nutritional yeast (optional, but preferred)
Salt and pepper, to taste
Buns or bread (GF if needed), spinach, avocado, hummus, for serving
Coconut oil, for the pan (if needed)
- Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil lightly coated with coconut oil. Prepare the flax egg and set aside.
- In a blender or food processor*, add the sweet potato mash, white beans, curry paste, mustard, spices, and garlic cloves. Pulse until the ingredients are mixed through, but not completely smooth.
- Stir in the flax egg, oat flour, and nutritional yeast. Form small fist-size portions into flat circles and bake for 20-22 minutes, or until lightly browned and firm. Remove and allow to cool before serving.
- Serve on buns or bread with preferred additions. Enjoy!
*If you don't have a blender or food processor, don't fret! I barely even used mine in this recipe because the hand-held Ninja blender doesn't like these kinds of recipes as much as smoothies and such. Just mash the beans as best with sweet potatoes by hand as best you can until it's all pretty smooth.
Like this recipe? Repin it! Did you make it? Take a picture and tag me and #hungryhaley on Instagram!