Sweet potato burger with avocado cream

In the recipe for sweet potato burgers, we make sweet potato the star. Low in fat, high in fiber and rich in antioxidant called beta-carotene, sweet potato is a great addition to a healthy diet. In addition, they are versatile, nourishing and have a delicious sweet taste. So, why not celebrate International Potato Week with a tasty and balanced dish that makes the most of this delicious tuber? We just have the thing ...
Sweet potato burger with avocado cream
4 servings
500g sweet potatoes
Box of 240g of black beans
2 tablespoons. olive oil
½ red pepper, cut into small cubes 1 onion, cut into small cubes
1 C. Cumin tea
½ c. Cayenne pepper
5 to 6 tbsp. white breadcrumbs Salt and pepper to taste
For the cream to avoid:
1 lawyer
1-2 c. Lime juice
1 clove of garlic
Salt and pepper to taste Handful of coriander
2 beef tomatoes
4 rolls
2 tablespoons. mayo
4 leaves of lettuce
2 tablespoons. jalapeños

1 Preheat the oven to 200 ° C. Peel the sweet potatoes, cut into pieces, spread on a baking sheet and bake for about 20 minutes or until tender. Rinse the black beans in cold water and let drain, then puree the robot with the cooked sweet potato, then reserve in a large bowl. 2 Next, fry the pepper and diced onion in a frying pan with 1 tbsp. olive oil, adding cumin and cayenne pepper towards the end. Add to mashed sweet potatoes and beans, as well as breadcrumbs. Mix well and salt and pepper to taste, then let stand at least 30 minutes to thicken. 3 Peel and pit avocado and mix with lime juice in a food processor. Peel and crush garlic and stir in, then salt and pepper. Choose the coriander leaves in the stalks, chop them finely and add them to the cream. 4 Heat the remaining oil in a skillet. Form 4 patties from the sweet potato mixture and fry for 2 minutes per side until golden brown. 5 To serve, cut tomatoes into thick slices. Slice the jalapeños and mix with the mayonnaise. Cut the rolls in half, grill them and spread the bottom half with the mayo jalapeño. Garnish with lettuce and tomatoes and add a sweet potato cake. Cover with a drop of cream and place the other half, face down, on top. Nutritional value per serving: Energy: 532 kcal / 207.5 kj Carbohydrates: 79.5 g Protein: 13.1 g Fat: 16.3 g