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1 large sweet potato, cooked, skin discarded
1 cup cooked chickpeas (or organic canned, drained)
¼ cup coconut water
¼ teaspoon oregano, dried
3 basil leaves, fresh, chopped
⅛ teaspoon chili flakes
2 tablespoons red onion, minced
¼ cup grated carrots
Sea salt and freshly ground pepper, to taste
2 tablespoons fine cornmeal
Olive oil cooking spray
Mix in oregano, basil, chili flakes, onion and carrots. Season with salt and pepper to taste.
Mix in cornmeal one tablespoon at a time. Form the mixture into four patties. If the mixture is too wet to form a patty, add another tablespoon of cornmeal.
Preheat a large nonstick skillet over medium heat and spray with non-stick cooking spray.
Cook the patties for about 5 minutes on each side, or until browned and cooked through. Adjust the heat as needed to avoid burning the patties.
Nutrition Information (per serving burger)
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