Thai Sweet Potato Veggie Burgers with Spicy Peanut Sauce

ohsheglows.com

Katherine Irvine Santangelo

subheading: For the burgers:

1 large sweet potato

½ cup cilantro, finely chopped

¼ cup fresh basil leaves, finely chopped

3 large garlic cloves, minced

2 teaspoons finely grated ginger

½ cup roasted and salted peanuts, finely chopped

¾ cup gluten-free rolled oats, processed into a coarse flour

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons ground flax + 3 tbsp water, mixed in bowl

½ tablespoon sesame seed oil

1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)

1 teaspoon fresh lime juice

1 teaspoon ground coriander

1 teaspoon fine grain sea salt, or to taste

Freshly ground black pepper, to taste

subheading: For the peanut sauce:

1 garlic clove

6 tablespoons smooth peanut butter (or almond or sunflower seed butter)

2.5 tablespoons fresh lime juice

2 tablespoons low-sodium tamari (or coconut aminos)

1 to 2 tablespoons water, as needed

½ tablespoon pure maple syrup (or other sweetener)

1 teaspoon freshly grated ginger

⅛ teaspoon cayenne pepper

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