1 sweet potato, steamed or roasted
1 zucchini, grated
1 onion, brown or red, diced
1 cup buckwheat flour
1 tsp turmeric
2 tsp smoked paprika
2 drops basil essential oil
Salt and pepper to taste
Oil (or butter) of choice, for cooking

On a medium heat, fry onion until golden brown. Once sweet potato has cooled, mash in a mixing bowl. Then add onion, zucchini, herbs and spices including salt and pepper. Mix thoroughly with spoon. Now add flour, a bit at a time to get the right consistency, and mix thoroughly. You don’t want the mixture to be too dry, or the burgers will be floury, but you also don’t want the mixture to be too wet, so you can’t form it into balls. The finished burger should ideally be crispy and golden on the outside and moist and fluffy on the inside.

With a heaped spoonful of mixture, roll into balls. Fry in a pan on a medium heat for approximately 5mins on each side, or until golden brown.

Top with your favourite ingredients and enjoy!

Here I added kimchi, extra basil and vegan cheese on top of a gluten free olive sourdough loaf. Delicious! Sweet potato and zucchini burgers have definitely earned a regular spot on my menu.


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