Sweet Potato, Beans, and Maple Syrup Tofu Burgers

Happy New Year everyone! It’s the time to put those resolutions into action. First post of 2016 and it is a healthy one – a veggie burger. Don’t dismiss it yet! Veggie burgers aren’t given enough credit! There have been so many variations in the blogging world that combine awesome ingredients such as millet, brown rice, sweet potato, and the list goes on. When you get the combination right, these wholesome patties can contend with their meat counterparts in terms of taste, texture and nutrition.
Sweet potato burgers
This recipe uses sweet potatoes as the base, which holds the ingredients nicely together. The original recipe included tofu, which was intriguing, and it’s a great source of protein for vegetarians and vegans, but I found that the flavour and textures got lost amongst the ingredients. The addition of maple syrup brought out the sweetness of the potatoes, and the spices were a great combination. The addition of red kidney beans provide some texture, colour and bite in the burgers, and I’ve served these up with some homemade soft burger buns.
Sweet potato burgers2
These patties are coated in panko breadcrumbs and then baked, which helps them hold up their shape. Personally, I don’t think that the breadcrumbs were needed and the crispiness can be achieved with a light coating of olive oil before grilling, so I have adapted the recipe below.
Sweet Potato, Beans, and Maple Syrup Tofu Burgers (4-6 patties)
Recipe adapted from Love and Lemons
  • 1 large sweet potato
  • 125g extra firm tofu
  • 200g red kidney beans
  • 1 tablespoon tahini
  • 2 teaspoons maple syrup
  • 1 teaspoon minced rosemary
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • salt and pepper to taste
  • oil to spray/coat the patties
  • soft burger buns
  1. Wash the sweet potato and pierce all over. Microwave for 7 minutes on high and turn over in the middle. Peel and mash.
  2. Preheat oven to 220C/425F.
  3. Place mashed sweet potato in a bowl, add red kidney beans and crush them slightly, crumble in firm tofu and combine.
  4. Mix in tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.
  5. Form into patties, place on a wire rack and lightly spray/coat with oil.
  6. Place patties on a baking sheet and bake for 15-20 minutes or until edges are brown and crisp.
  7. Grill for the last 30-60 seconds to help browning.
  8. Serve on buns with whatever fixings you like. Or serve without a bun over a mixed green salad.

These can be frozen and reheated in the oven.

Rosemary and Brie Soda Bread

Cheese on toast anyone? Why not combine all the ingredients and make a sophisticated rosemary and brie soda bread instead? This actually looks a lot more sophisticated than it is to make. Soda bread is the easiest and quickest bread – it doesn’t even require kneading! This is a basic that is good to have under your belt and whip out when required!
The texture is dense in a satisfying way, and is delicious toasted the next day with some chutney. The cheese and herb combination is always wonderful – brie and rosemary in particular. I love a good, strong cheese, so I would try something sharper next time around.
I love the surprise chunks of cheese. Look at that ooze! Paired with the earthy flavours from the wholemeal flour, this tastes divine!
Recipe adapted from Paul Hollywood (1 loaf)
  • 250g plain white flour
  • 250g plain wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 2tbsp of dried rosemary, chopped
  • 400ml buttermilk
  • 100g brie, chopped into pieces


  1. Preheat the oven to 200C.
  2. Mix the dry ingredients.
  3. Slowly add the the buttermilk, and work quickly as the bicarbonate of soda reacts immediately with the liquid.
  4. Add the cheese and mix until just combined.
  5. Shape roughly into a ball and place on floured baking tray. Cut deeply into quarters, but not all the way through. This helps the bread to cook faster.
  6. Place in the oven for 30-35 minutes or until the bread sounds hollow when tapped. Enjoy!