2010 Cooking Club Week 13: Thai Beanburgers & Sweet Potato Wedges

Thai Beanburgers & Sweet Potato Wedges

Ingredients

2 x 400g Tins Butterbeans
6-8 Spring Onions
1 Clove Garlic
2.5cm Piece of Ginger
1 Red Chili
1 Lime
Soy Sauce
Pepper
Olive Oil
Sweet Potatoes - enough to make wedges to feed everyone
Rosemary
Flour
Optional Ingredients
A handful of Fresh chopped coriander leaves
1 Lemongrass stalk, topped and tailed and smashed and chopped



Method

Firstly pre-heat the oven to 180C/Gas Mark 4

Peel the Sweet Potato



Then chop into Wedges



Place wedges on a baking tray, cover with olive oil, sprinkle with Rosemary and black pepper.



Place into the oven for 20-25mins.

While the wedges are cooking, make the beanburgers.

Chop up the ginger, garlic and chili, and stick into a blender with a tablespoon of Soy Sauce and the juice of a lime. This is the point where you add the coriander and/or lemongrass, I didn't use these ingredients because I don't like them



Blend into a paste.



Drain and rinse the butterbeans.



Roughly chop the Spring Onions



Put the butterbeans into the blender, and pulse for a second or two to break them up (or use a potato masher to do this)



Splitting into two posts because of the amount of photos.