Winter is coming, and we’d like to share a recipe from our Cooking Well cookbook to brighten your day. This healthy and satisfying entrée is low in sodium and high in deliciousness.
Cooking Well is more than just a cookbook that provides recipes. Cooking Well also includes a section of nutrition guidelines to help individuals with PKD live a healthy lifestyle. Remember to check with your doctor to see what suggestions they have for you based on your stage and individual needs.
Here’s what Administrative Coordinator, Emily Bates, had to say after trying this dish out:
- I love vegetarian burgers, and this one did not disappoint!
- My sweet potato burgers turned out rather large. If you’re looking for smaller portions, try making five burgers instead of four.
- I chose to use kale for the greens. 10/10 would recommend.
- Avocado topping is a must. Yum!
What’s your favorite topping? Let us know when you try this recipe by commenting below.
- 1 medium sweet potato, peeled and cubed
- 1 can (15.5 ounces) low-sodium black beans
- ½ cup onion, chopped
- ¾ teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Pinch of salt
- 1/3 cup all-purpose flour
- 1 cup greens
- 1 cup panko for coating
- ¼ cup olive oil
- 4 whole-grain buns
- Toppings: Avocado, spicy mustard, greens, and tomatoes
- Cook potato and mash together with black beans.
- Add the onion, vinegar, garlic powder, chili powder, salt, flour, and greens; continue to mash with fork.
- Form into 4 patties and coat with panko.
- Fry in pan and serve with toppings of your choice.
Serves 4 (per serving)
- Calories 365
- Fat 6.8 g
- Carbohydrates 62 g
- Protein 15 g
- Dietary Fiber 12.9 g
- Calcium 126 mg
- Phosphorus 247 mg
- Sodium 286 mg
- Potassium 632 mg