Bean burger with sweet potato fries

Ingredients for 4 servings:

• 1 can kidney beans (425 ml)
• 1 bunch of parsley
• 2 garlic cloves
• 6 tbsp, heaped whole wheat flour
• 1 tsp sambal oelek
• 1 tsp mustard
• 1 kg sweet potatoes
• 4 tbsp olive oil
• 1 tbsp salt, coarse
• 4 tbsp salad cream
• 2 tbsp yogurt
• 4 leaves of leaf lettuce
• 150 g roasted peppers from the jar
• 1 avocado(s)
• possibly lemon juice
• 4 hamburger buns with sesame seeds
• Oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Rinse the beans in cold water in a sieve and drain. Wash the parsley and shake dry. Chop the leaves. Peel half of the onions and garlic and dice finely. Mix with the beans, parsley, flour, sambal oelek, and mustard. Knead into a dough with your hands. Season generously with salt and pepper. Let stand for about 1 hour. Preheat oven (top/bottom heat: 225°C / fan: 200°C). Peel and wash the sweet potatoes and cut into approximately 1 cm thick sticks. Toss with oil and sea salt. Spread on a baking sheet. Roast in the hot oven for about 20 minutes, turning carefully with a spatula. Peel and finely chop the remaining garlic. Mix with the salad cream and yogurt. Season with salt and pepper to taste. Peel the remaining onion and cut into thin rings. Trim the lettuce, wash it, and spin dry. Drain the peppers. Halve the avocado and remove the pit. Remove the flesh from the skin. Cut into wedges. Sprinkle with lemon juice, if desired, to prevent browning. Form the bean mixture into approximately four bun-sized burgers. Heat oil in a pan. Fry the burgers for approximately 3 minutes on each side. Cut the bun in half and toast. Top the bottom half with salad cream, lettuce, peppers, burger, avocado, and onion. Place the top half on top. Serve with sweet potato fries. 880 kcal per serving.