My favourite restaurant in Calgary, "The Coup" serves these delectable Cashew Yam Burgers. But they're not made with yams. Why everyone and their mothers calls sweet potatoes "yams", is beyond me. The two words are not interchangeable. It's not like calling a couch a sofa, or calling pants slacks. These are two very different vegetables! Stop calling sweet potatoes yams!
Ok...now that I've ranted about boring specific details...
These burgers are truly delicious and deserve to be made. So please don't make me beg, just make them.
Originally I thought having whole seeds and chopped nuts would be too much, but it's actually just perfect. If that texture wasn't there, these burgers would just feel like mush in a bun.
Adapted from "Meet the Coup Cooks" by Dahlia Cohen and Tabitha Archer
550g roasted sweet potato (this ended up being exactly 2 potatoes)
2 cloves of garlic
1/8 cup sesame oil
1/2 cup seeds (sunflower and or pumpkin)
1/2 cup chopped cashews
1 1/2 cups cooked quinoa
few crackers, crushed
1/4 cup olive oil
salt & pepper *
1 cup sesame seeds for coating
Toss raw sweet potato in a little oil, salt and pepper. Roast in a 350 degree oven along with the garlic (skin left on) for about 40 minutes or until softened. Let cool.
Combine seeds, nuts, quinoa, crackers, olive oil, seasonings, roasted potato and peeled roasted garlic.
Use your hands to combine all the ingredients.
Form into patties and coat with sesame seeds.
Bake on a lightly oiled baking sheet at 350 degrees for about 10 minutes then broil for another 5-10 minutes.
I ate mine with The Coup's garlic aioli (which is pretty much just mayo, lemon juice, olive oil, and lots of garlic) and some baby greens. Hubby ate his with guacamole, salsa and hot sauce. Both were quite yummy.
umm, how much tofu? and what about the crackers? and when does the quinoa go in! :o
ReplyDeleteeep sorry! the original recipe used tofu instead of quinoa and crackers. I made the substitution but obviously mis-typed the instructions. fixed now :)
ReplyDelete