Sweet Potato Veggie Burgers

1 sweet potato, baked, peeled, and mashed ⅓ block of extra-firm tofu (from a 14 oz package) 1 tablespoon tahini 2 teaspoons maple syrup 1 garlic clove, minced 1 teaspoon minced rosemary 1 teaspoon paprika ½ cup panko (to roll the patties in before baking) Sea salt and fresh black pepper Slider or regular hamburger buns Whatever fixings you like on your burger: I had avocado, red onion & sprouts

Ingredients

Preheat the oven to 425.

Place the mashed sweet potato in a bowl and crumble in the tofu with your hands.

Mash together with a fork until the tofu falls apart even more. Mix in the tahini, maple syrup, garlic, rosemary, paprika, salt & pepper.

Form into patties. They will be messy; that's ok. Put the panko on a plate and coat the outside of each patty with the crumbs.

Place patties on a baking sheet and bake for 15-20 minutes or until the edges are brown and crisp.

I turned the broiler on for the last 30-60 seconds to help the browning along.

You could also pan fry these in a skillet, but I baked them so they'd have less of a chance of falling apart.