1 medium sweet potato
1/4 cup chopped pistachios (walnuts also work great in this recipe if you'd rather)
1 tablespoon soy sauce
1 tablespoon tahini
1 chopped shallot
1/2 teaspoon dried thyme leaves
1/2 cup corn flake crumbs (or more if needed)
Peel and slice the sweet potato. Bring to the boil in a large pot and cook until tender.
Drain & transfer to a bowl & mash well.
Add the chopped nuts, soy sauce, tahini, shallot & dried thyme. Mix well (best done whilst potato is still warm so the tahini melts and stirs more evenly).
Add the corn flake crumbs & stir gently until the mixture becomes slightly thicker & will hold together. You may need more crumbs depending on how moist the sweet potato is.
Press into a burger press or alternatively press into patties with wet hands.
Place on a lined oven tray & bake at 180C for 25 mins until lightly browned.
I love my tupperware burger press and recommend it highly. Its so easy to use and the burgers come out perfectly shaped & even every time without sticking to the sides.