Chef: Jessica Meyers-Altman
Makes: 5 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Raw Pickled Onions (adapted from www.rouxbe.com, best if made ahead of time)
- 2 medium red onions, sliced thinly on mandolin
- ½ c red wine vinegar
- 1½ T agave nectar
- ¼ t sea salt
- 1 c of cooked sweet potato (1-2 sweet potatoes)
- ½ c of chickpeas or black beans
- ¼ c of pitted Nicose olives (can use Kalamata)
- ¼ c roasted red pepper, diced (to make this I heat a red pepper on open flame until blacked and then place into a paper/cloth bag, close and allow to steam for 15-20 mins, peel blacked skin off and cut)
- ⅛ c oat flour
- 3 T red or regular onion
- ¾ T minced garlic
- 3 T freshly chopped parsley or cilantro
- ¾ t cumin
- ¼ t black pepper
- ⅛ t chipotle powder
- ¼ t salt
- Mix all ingredients in a non-reactive bowl (glass) and massage with your hands, tossing them in the liquid.
- Best made the day ahead.
- Can be stored for 2 weeks.
- Mash sweet potato and beans in a large bowl.
- Add remaining ingredients and mix, taste for seasoning (you CAN eat this, unlike a traditional burger-it's all good-no salmonella or E.Coli!
- Preheat oven to 400. Place silpat mat on a cookie sheet, or if you don't have one, use parchment paper. Using a ¼ or ⅓ measuring cup, scoop and drop onto cookie sheet. I flatten ours out a little with the back of the measuring cup. If you want to make these appetizers, use an ice cream scoop.
- Bake for 25 minutes on one side (you want them to set) and then gently flip. Cook for another 8-10 minutes.
- These freeze perfectly once baked. Just store by layering between wax paper.
- To reheat, cook on 375 and rewarm on a cookie sheet with silpat or parchment for 15 minutes, until warmed.
- They can go in frozen (if doing this, add a little more time on).
- Or serve right away, topped with pickled onions, and my chipotle hummus, with some sweet potato "fries" on the side.
Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com