Panko Crumbed Sweet Potato Vegan Cheese Burger
Panko Crumbed Sweet Potato Vegan Cheese Burger
one sweet potato (400g)
1 tbsp “made with plant” vegan cheddar shredded cheese
2 tbsp glutinous rice flour
¼ cup plain flour
1/3 cup Panko bread crumb
Wholemeal Buns
½ tsp salt
½ tsp oil for patties mix and 1 tbsp oil to cook the patties
1. Cold water to chill cooked sweet potato before any hand process.
2. Dry Cos lettuce with paper towel.
3. Carefully control cooktop heat to cook patties to have the both sides in crispy golden brown.
4. Use wavy edge knife to cut buns and tomatoes.
5. Add only salt to avocado.
6. Warm buns to get best taste feeling.
7. Sauce and topping veggie stick to this recipe.
Bedding: Avocado
Topping: Tomato and cos lettuce
Sauce: Tomato sauce (ketchup)
1. Wash sweet potato. Cut it into four.
2. Pot boil sweet potato for 20 minutes.
3. Pour Panko bread crumbs into plate.
4. Wash tomato, avocado and lettuce.
5. Dry lettuce with paper towel.
6. Cut tomato into thin pieces.
7. Mesh avocado with bit salt.
8. Cold water cooked sweet potato. Peel the skin off.
9. In a large bowl, mix sweet potato, vegan cheese, salt, oil, plain flour and glutinous rice flour.
10. Make them into a dough. Separate the dough into 4.
11. Make patties and crumb them in crumb plate.
12. Cook patties in flat pan.
13. Control heat to well cook the patties and make both sides of the patties in golden brown.
14. Make burgers with Bread bun, avocado bedding, tomato, patties and lettuce. Dress with tomato sauce.
15. Enjoy.
