Photography by Barry Frankel Recipe Adapted from edible Hawaiian IslandsThe 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.
Course: Main Course
Mortar and Pestle
Plancha / Griddle
115 oz. Can Garbanzo BeansDrained
115 oz. Can Sweet PotatoesDrained
1Clove of Garlic
2tsp. Dried Parsley
1tsp.Dried Lemon Zest
Salt and Pepper
Oil for Cooking
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.