One of my dream jobs would be to travel the country dosing myself with veggie burgers to find the best in all the land and maybe learning how to make some good ones along the way. Until then I will just have to fire up ‘The Lab’ and experiment at the homestead. On my last blog post, I talked about volunteering at JBGOrganic and the mountain of veggies I received for my efforts. I have been dwindling down my pile and this is one of the benefactors of those gems. Veggie Burger Experiment: Smoky Sweet Potato Patties with Garlic cream found at How Sweet It Is. I made the patty and the garlic cream pretty much as instructed (pure genius adding the maple syrup to the yogurt sauce) and only made a few changes based on ingredients I didn’t have: avocadoes and some that I did have: collard greens. Confession: I have never used collard greens, so I was trying to find recipes that were collard friendly and I had seen collards used as wraps and I said, “That’s a wrap!” Uh, yeah, I just made that pun.
Collard Wrapped Sweet Potato Patties with Garlic Cream
2 medium sweet potatoes
1 c cannellini Beans (rinsed and drained if canned)
11/2 tsp smoked paprika
1 tsp onion powder
1/8 tsp cumin
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1/3 c panko bread crumbs
1/3 c flour
1 egg, lightly beaten
2-3 Tbs olive oil
1 bulb roasted garlic
2/3 c yogurt
1 tsp maple syrup
1/2 medium onion, sliced into rings and then each ring into quarters
8 large collard leaves
To make patties:
1) Prick potatoes all over with a fork and microwave for 5 minutes. Then Flip and cook for 5 minutes more. Remove and slice in half until cool enough to handle then scoop out the flesh.
2) Mash the beans with a fork and then add sweet potato and mash together. Add spices, salt, pepper, minced garlic, egg, panko and flour. Stir until thoroughly mixed. Place in the fridge for 10-15 minutes to make the mixture easier to form into patties.
3) Make the cream while the patty mixture is chilling. Combine the yogurt with the roasted garlic and the maple syrup in a blender or food processor. Process until smooth.
4) Form the sweet potato mixture into 4 patties. Heat 2 tbs oil in a skillet over medium heat. Carefully add the patties and let cook 5-6 minutes taking care to not disturb them until ready to flip. Flip them over and cook another 5 minutes or so. Add more oil if needed.
5) Microwave each collard (face down) for 10 seconds. Cut each patty in half and place in the center of the green, top with cream and onions. Fold up the short sides and roll to close. Cut in half. Repeat with the other collards. Bite into something healthy and scrumptious.