Sweet Potato Veggie Burgers

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 tsp maple syrup or Stevia Baking Blend
Himalayan sea salt and fresh pepper to taste

A pinch of cinnamon

A pinch of cayenne pepper if desired
1/4 cup wheat flour
plentiful Panko crumbs
Coconut oil for pan


Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning and flour. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
4. Heat 2 Tbsp coconut  oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6.  Serve with a mango salsa and a side salad or as a burger, topped with onions and avocado

Refreshing Cold Cucumber Soup

2 English cucumbers (seedless), chopped
1/4 large red onion, chopped
1/2 cup nonfat Greek yogurt
2 tablespoons dill
2 tablespoons fresh basil
a few sprigs of fresh chives (optional)
Juice of 1 lime
Juice of 1 lemon
1 1/2 teaspoons sea salt and freshy ground pepper
1 1/4 cups cold water, or as needed

How to make it:
1. In a large food processor, combine the chopped cucumbers, red onion, chives, Greek yogurt, dill, juices  and spices for 30 seconds to combine.

2. Stream in the cold water and blend as needed until smooth.

3. Chill for 30 minutes in the fridge. Top with a sprig of dill to garnish. Makes 4 servings