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Thai Sweet Potato Veggie Burgers

kept byvideodame
recipe byOh She Glows

Used 1/2 cup fresh thai basil & 1/4 cilantro (parsley worked as a substitution), omitted black pepper



1 large sweet potato
1/2 cup cilantro, finely chopped
1/4 cup fresh basil leaves, finely chopped
3 large garlic cloves, minced
2 teaspoons finely grated ginger
1/2 cup roasted and salted peanuts, finely chopped
3/4 cup gluten-free rolled oats, processed into a coarse flour
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons ground flax + 3 tbsp water, mixed in bowl
1/2 tablespoon sesame seed oil
1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)
1 teaspoon fresh lime juice
1 teaspoon ground coriander
1 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste


1 garlic clove
6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
2.5 tablespoons fresh lime juice
2 tablespoons low-sodium tamari (or coconut aminos)
1-2 tablespoons water, as needed
1/2 tablespoon pure maple syrup (or other sweetener)
1 teaspoon freshly grated ginger
1/8 teaspoon cayenne pepper



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