We’re making two simple dishes packed with lots of flavor!
Chef Tim Hunter with the Food Bank of Delaware joins us in the Kirby and Holloway Kitchen to make a sweet potato and black bean burger, and cornmeal crusted salmon with mango salsa.
Check out the Food Bank of Delaware’s Facebook page here. Learn about how you can donate food here.
To find more information the Food Bank of Delaware’s Culinary School that Tim teaches at, go here.
Sweet Potato and Black Bean Burger
Ingredients:
- 2 medium sweet potatoes
- 1 cup black beans (prepared)
- 2 teaspoons Cajun spice
- ½ cup spinach (partially cooked, chopped)
- ½ cup oats (instant)
- 2 garlic cloves, crushed
- Salt and pepper to taste
Directions:
- Put the sweet potatoes on a paper towel, pierce each several times with a fork and cook on high for 5-7 minutes in the microwave until soft.
- Scoop out sweet potatoes into a large bowl, add black beans and mash together. Add the Cajun spice, spinach, oats and garlic and mix well. Season with salt and pepper to taste.
- Form the mixture into 6 patties.
- In a pan, heat 1 tablespoon of olive oil and place patties in the pan to cook for 3-5 min per side.
Cornmeal Crusted Salmon with Mango Salsa
- Cornmeal for salmon crust
- Mango salsa:
- 3 ripe mango (diced)
- 1 red pepper ( diced)
- 1 red onion (diced)
- 1 green pepper (diced)
- 1/4 cup cilantro
- 1 jalapeño ( seeded n minced)
- Fresh garlic (minced)
- Salt and pepper to taste
