or coarsely blended in a food processor)
1 small sweet potato, grated
2 small carrots, grated
2 stalks of celery, finely chopped
1 red onion, finely chopped
2 cloves of garlic, crushed,
1/2 cup of grated cheese (we like Monterey Jack)
3 tablespoons of sesame seeds
1 cup of fresh rye bread crumbs
pinch of salt (Maldon)& Pepper
Make the bread crumbs out of 100% rye bread and process them in the food processor.
I use rye to bind the burgers as it has a lo GI content and it all helps to keep the old sugars under control.
Mix all the ingredients together, keeping a small amount of bread crumbs aside to roll the burgers in before cooking.
Roll the mixture into balls and then press to form patties.Dab them in the leftover bread crumbs.
Heat 2 tablespoons of olive/canola oil in a large fry pan & cook them over a medium heat.
Cook for 5 to 7 minutes on each side, until the look crispy.
I like to serve these with a scoop of creme fraiche & a big spinach salad dressed in oil & balsamic vinegar.