Cornmeal Crusted Veggie Burger Patties

Preheat the oven to 400 degrees F (200 degrees C).

Bake the Sweet Potato (1) for 30 - 40 minutes until cooked through and soft.

Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the Canned Cannellini White Kidney Beans (425 g) and mash them into the potato mixture. Set aside.

In a large skillet, heat one tablespoon of Olive Oil (1 Tbsp) over medium-high heat. Add the Onion (1) and saute for one to two minutes until slightly softened. Add the Garlic (2 cloves) and Kale (50 g). Cook until the kale is wilted

Stir in the Ground Cumin (1 tsp), Paprika (1/4 tsp), Chipotle Chili Powder (1/4 tsp), Cayenne Pepper (1 dash), Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Transfer the kale mixture to the potato mixture. Add the cooked White Rice (60 g) and stir.

With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.

Meanwhile, add the Cornmeal (60 g) to a shallow dish. Add Olive Oil (2 Tbsp) to the skillet and heat over medium-high heat. Coat the patties in the cornmeal and add to the hot pan. Cook patties for four to five minutes per side until they are crispy and browned

Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments. Serve and enjoy!