About 6 months ago I stumbled upon these Sweet Potato & Spinach Burgers at Stop & Shop. They were in the raw meat section and were an item that was prepared by stop and shop. when I saw them I immediately grabbed them and tossed them into my cart. I was excited to try them.
I had them for lunch that day and I was hooked. That week I had them a couple more times until the package was gone.They became a frequent purchase for me, until one day I went to Stop and Shop and they were no longer on the shelves.
I had a panic attack. Well not really, but I did think to myself “what am I going to do without these at lunch time!!”
It was an easy way for me to sneak in some veggies and I loved having a healthy option to pair with some chicken cutlets during lunch time. I told myself I was going to make them, but to be honest I was lazy and the thought of shredding sweet potato sounded like too much work.
I finally just let it go and moved on.
About 13 weeks into my pregnancy I was determined to get in more veggies on a daily basis and I really wanted to like sweet potatoes so I decided to give the “burgers” a try. I searched through some recipes online but there wasn’t one that really stood out to me and resembled the Stop & Shop burger. I found a recipe on naturalcomfortkitchen.com and I liked it but there were too many ingredients and it used Kale.
I decided to use some ideas from that recipe but I ended up creating my own. Marc and I were skeptical about how they would come out.. we split the first one, we split the second one, we split the 3rd one and I’m sure you can guess we loved them. How is something so healthy so tasty?! Don’t worry we made made more and we ate more
I couldn’t help but share our results with you. This recipe is a win and I can’t wait to make them again for the 2nd time this week.
Our first batch was a little salty & garlicky so I made some switches and came up with this recipe:
SWEET POTATO & SPINACH CAKES
1 medium sweet potato (about 2 cups shredded)
2 1/2 cups baby spinach chopped
1/2 garlic clove chopped finely
1/4 tsp salt
1/4 tsp pepper
1/3 cup bread crumbs
1/2 tsp baking soda
2 tablespoons canola oil
1/4 tsp onion powder
1. Shred sweet potato using a grater and chop baby spinach.
2. In a large mixing bowl addbread crumbs, baking soda, onion powder, garlic, salt & pepper, mix well.
3. Whisk eggs together in a separate bowl and combine with breadcrumb mixture. Add in the sweet potatoes & spinach and mix well.
4. In a large pan add 1 tablespoon of canola oil and turn heat to medium.
5. Using a 1/4 measuring cup scoop 4 individual scoops onto the pan. Cook for 3-4 minutes and then flatten the cakes. Once flattened, carefully flip them over and cook another 3-4 minutes.
6. Serve warm!!
Makes 8 cakes, Serving size 2 cakes. Per Serving Approximately 191 Calories, 10g fat, 7.2g protein, 14.8g carbs