Nutritional Wisdom with Carly Pollack

Moroccan Yam Veggie Burgers

3/4 cup grated yam or sweet potato
1 clove garlic, peeled
1/4 cup cilantro, chopped
1 small piece fresh ginger, peeled
1/2 15oz can chickpeas, drained and rinsed
1 tsbp ground flax meal (mixed with 1/5 tbsp water)
1/3 cup rolled oats
1/4 tbsp sesame oil
1/2 tbsp coconut aminos
1/4 tsp sea salt
black pepper, to taste
3/4 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
1/8 tsp cinnamon
1/8 tsp turmeric

Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 3/4 lightly packed cups. Place into large bowl. Mince the garlic, cilantro, and ginger until finely chopped in a food processor. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl. In a small bowl, stir together the flax and water mixture. Grind the oats into a flour using a blender or a food processor. Stir this into the mixture along with the flax mixture. Now stir in the oil, aminos, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired. Shape 3-4 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.

3-4 Patties