VEGETARIAN BURGERS

RECIPE ADAPTED FROM EDIBLE HAWAIIAN ISLANDS

PHOTOGRAPHY BY BARRY FRANKEL PHOTOGRAPHY

The shelf-stable ingredients in these burgers make them a go-to for storms, when grocery store shelves may be left bare, but they’re also delicious enough to be eaten all year round. They are easy to make and you can substitute any combination of canned beans and starch that you may have on hand.

Makes 4 burgers

INGREDIENTS

1 15 oz can garbanzo beans, drained

1 15 oz can sweet potatoes, drained

1 clove of garlic

2 teaspoons dried parsley

1 teaspoon cumin

1 teaspoon dried lemon zest

¼ cup flour

Salt and pepper

Oil for cooking

METHOD

> Using a mortar and pestle, grind up garlic, salt, pepper, cumin and lemon zest.

> Drain beans and potatoes, reserve liquid.

> With clean hands, mix all ingredients in a large bowl and form 4 patties.

> Cook patties on a plancha until cooked and browned on both sides.

> Serve on a bun with ketchup and mustard packets.