✔️ gluten free ✔️ plant based ✔️ refined sugar free
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Sweet Potato and Kidney Bean Veggie Burger Patties

Simple, hearty, flavoursome veggie burgers with kidney beans and sweet potato that are naturally plant-based and gluten-free. Easy to make with nine ingredients, half of which you will probably already have lingering around your store cupboard. The kidney beans can easily be replaced by sweetcorn or any other bean you have in a tin. 

The veggie burger 'meat' can be made days in advance, then shaped on the day to be freshly baked. They'll be deliciously crisp on the outside with a soft yet crunchy texture on the inside resembling the smell of a BBQ due to the smoked paprika in them. 

Once baked dress it up with your favourite burger toppings encased in a fluffy gluten-free bun or lettuce leaf. Or try them for your lunch box by rolling them into little falafel bites to be eaten cold dipped in hummus or guacamole. 

AMAZING vegan plantbased sweet potato and kidney bean burger patty #vegan #plantbased #veggieburger

Sweet Potato and Kidney Bean Burger Patties 

Makes 6 medium-sized burgers 


1 large sweet potato, baked in the oven

180g brown rice, cooked according to package instructions 

1 tin kidney beans (approx 240g when drained)

70g walnuts

2 tsp smoked paprika powder

1 garlic clove

3 tbsp good quality olive oil 

1 small tsp chilli (depending on how spicy you like it) 

a good pinch of both salt and pepper 



  1. Preheat the oven to 200˚C.
  2. Add all of your ingredients to a food processor but make sure to add the walnuts last so they don’t get ground up too much.
  3. Blend on high for a couple of seconds until all of the ingredients are nicely combined with some pieces still left. I avoid over blending it as I prefer some crunch in my patties. Taste and season with extra salt, chilli or pepper if necessary.
  4. Now form them into whatever size or shape you want them to be.
  5. Transfer your veggie patties onto a pre-lined baking sheet and bake for 45 minutes until they are crispy and golden on the outside.
  6. Eat straight away or store in an airtight container for the following week. 

Note: I bake my whole sweet potato for an hour on 180˚C for approximately one hour. Simply place it onto a baking sheet with skin on – no oil, salt or anything needed. You’ll know when it’s finished as it should be easy to poke it with a fork. Let it cool a little


Happy Cooking, Mxx

AMAZING vegan plantbased sweet potato and kidney bean burger patty #vegan #plantbased #veggieburger