I had some friends coming for dinner, and fancied making Jamie's Thai Green curry, but one person was veggie, so I was trying to think of something relatively quick and easy I could try to make so she had some protein too!
I found this recipe for Thai Sweet Potato burgers online: http://ohsheglows.com/2013/10/28/thai-sweet-potato-veggie-burgers-with-spicy-peanut-sauce/ but wanted something simpler so I used my Thai paste I'd made for my curry (see curry paste blog entry).
My ten month old baby loved these (if you're giving them to babies bear in mind when you add chilli to your Thai paste/ and sweet chilli sauce).
We think these would be good for a BBQ but bake in the oven first and reheat them on the BBQ later, as they'll fall apart and potato won't cook!
Ingredients:
2 sweet potatoes
1 400g can chick peas
2-3tbsp green Thai curry paste (I used my own but you could easily use some from a jar)
2-3 tsp sweet chilli sauce (to taste)
1 egg
Preheat oven at 180°C
Method
1. Finely grate the sweet potatoes. If you have a food processor with a grater function, definitely use it.
2. Roughly mash the chick peas - I actually whacked these through the F.P. grater too.
3. Beat the egg and combine it with the grated potato, mushed chickpeas, Thai paste and chilli sauce. Mix really well, the combination of the egg and chickpeas should be making it hold together fairly well.
4. Form into patties, I made six burgers with this recipe. I used my crumpet rings placed on a greased baking tray to form them, and cooked them in the rings (remember to grease rings too) but equally I think you could use floured hands to form them into patties.
5. Place in oven and bake until golden brown - this took about 35mins.
6. Serve alone or in a bun.
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