I might be on a bit of a burger kick at the moment. Could you tell? Well, it is warming up and the sun is out later now and it just feels like a nice burger time. Not too stodgy, not too light. Just right!
I made this sweet potato rosti burger on Thursday night when Susan dropped by for dinner. I served it with crumbed cauliflower, which I will be blogging next, followed by molten chocolate cakes.
For the burger you will need:
300g sweet potato, grated
1/3 cup plain flour
1 teaspoon cumin
1 garlic clove,crushed
100g cannellini beans
1/4 cup water
oil, for frying
butter, for buttering the rolls
baby spinach / lettuce / rocket
red onion, finely sliced
For the tangy garlic mayo you will need:
3 tablespoons mayonnaise, I used Plamil soy mayo
1 garlic clove
1/2 lime, juiced
1 tablespoon onion chives, chopped
In a food processor blend together the beans and water to form a paste. Set it aside.
Add the flour to the sweet potato in a large bowl.
Along with the cumin,
garlic and cannellini bean paste. Season with salt and pepper.
Combine all of the ingredients well with your hands. Don’t use a spoon for this. It is not nearly as much fun!
Using your hands separate the sweet potato mixture into fist size portions. I have carni-hands so if you are a normal person with normal sized hands err on the side of small fist fulls.
Simply flatten each portion between your hands to form a disk. You want it thick enough that it stays together but thin enough to crisp up while cooking.
You should make four-six patties. I made six thanks to my small hands!
Now you can shallow fry or deep fry the rostis, I chose to deep fry mine. Was that even a question?? I would deep fry a salad if I thought it would taste good! Oh, one day I will have to tell you the story of the time my mum went overseas and my dad tried to deep fry camembert for us kids… suffice to say we didn’t eat deep fried camembert that night!
Heat your oil to 180°C, make sure you test that the oil is at the right temperature before you start cooking the rostis. Once the oil is hot enough cook each rosti separately.
You want the oil to bubble like champagne when you put the rosti in. If it doesn’t do that take it out and wait for the oil to heat further. If you leave it in the oil and the oil isn’t hot enough you will end up with a mushy oily patty. And no one wants a mushy oily patty.
Once the rosti starts to brown and the outside is crispy remove it from the oil and leave to drain on paper towel. Repeat the process with the remaining rostis.
While the rostis are a fryin’ start on the tangy garlic mayo. Or tangy aioli if you want to be all fancy pants.
In a bowl combine the mayo,
and chives. Stir to combine and pop it in the fridge until you are ready to assemble your burgers.
Lightly butter and toast or grill your burger rolls. These are wholemeal and we so delicious. Usually I am all about the white bread but I think I may have been converted!
Add one rosti to the bun and top with…
some tangy garlic aioli/mayo,
something green (I used baby spinach) and red onion.
Serve with a side of crumbed cauliflower or a salad if you are that kinda person. I am not that kinda person.