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    Home » recipes » entree » veggie burgers » Black Eyed Sweet Potato Sliders + La Jolla Cove

    by Kathy Patalsky · updated: Mar 23, 2020 · published: May 28, 2012 · About 3 minutes to read this article. Leave a Comment

    Black Eyed Sweet Potato Sliders + La Jolla Cove

    These Black Eyed Pea Sweet Potato Veggie Burger Sliders are a mini-spin on my Sweet Potato Avocado Veggie Burgers. They use the same base mixture of sweet potato mixed with a legume – but I’ve simplified the recipe even more and made these tasty burgers into petite vegan sliders. The earthy sweet black-eyed peas mesh deliciously with the creamy sweet baked sweet potato, accented with bold Cajun spices and a hint of nutritional yeast. Some thinly sliced red onion for bite and fluffy micro greens on top to complete the “tiny” theme.

    Get this easy recipe – plus check out my La Jolla Cove Cali pics – cute sunbathing seals, seascapes and blue skies. So glad I was able to get in a mini road-trip this holiday weekend!..

    First the recipe .. then my La Jolla pics!..

    Black Eyed Sweet Potato Sliders
    vegan, makes 15 sliders or 8 large burgers

    patty:
    3 cups black eyes peas (I used 1 bag, frozen)
    1 1/2 cups sweet potato, mashed
    1-2 Tbsp tahini
    spices/seasonings:
    1 tsp salt (add 1/4 tsp at a time to taste)
    3/4+ tsp spices (your choice! I used Penzey’s Cajun seasoning + 4/S spicy salt)
    a few dashes fine black pepper
    2+ Tbsp nutritional yeast

    1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

    plus:
    spicy mustard + vegan mayo
    thinly sliced red onion
    micro greens
    vegan sesame slider buns (Trader Joe’s)
    avocado, tomato, other sprouts/lettuce (optional)

    Nutritional info: each slider has about 50 calories with 3g protein and 2g fiber. These sliders are rich in fiber, vitamin A, iron, magnesium and B vitamins. Low in fat.

    Directions:

    1. Bake, peel and mash your sweet potato. Add to large mixing bowl.
    2. Cook your black eyes peas – I steamed mine. Add to large bowl along with the remaining patty ingredients.
    3. Using a large fork or potato masher – mash the contents of the bowl.
    4. If baking, heat oven to 350 degrees. If using stove top – heat 1 tsp oil in large saute or grill pan.
    5. Form slider patties – about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side – you want the outside to be toasty brown while the inside stays moist yet heated through.
    6. Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens – or another form of lettuce of sprout.
    Serve warm!

    Off to La Jolla..

    La Jolla Cove California – so pretty there! Sand Diego area – about 2-3 hour drive from my part of LA..

    yay sun. yay ocean air.

    walk down to the shore..

    steps to the tiny cove beach – if snorkeling or sunbathing is your thing…

    steps down to the rocky cliffs..

    360 view of the Cali coastline..

    Happy sunbathing seals..

    More burger pics..

    « Back to School Vegan: Videos with Kathy & Gena!
    10 Vegan Lunch Ideas. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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