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Chickpeas & Sweet Potato Burgers |
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| Serves 4 |
Prep 25 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
For the burgers
1 sweet potato, ± 200g
2x 400g tins of chickpeas, drained & rinsed
1 tbsp mustard
1 tbsp dried mixed herbs
1 lemon, zested
3 tbsp plain flour + extra for shaping
1 tbsp oil
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For pickled slaw
1/2 red onion, finely sliced
1 carrot, coarsely grated
1/4 cucumber, deseeded & finely sliced
2 tbsp white wine vinegar
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For the mayo
4 tbsp mayo
1-2 tsp lemon juice, to taste
Lettuce, sliced tomato, bread rolls to serve
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Peel the sweet potato and chop
into small chunks. Boil in a pan of water until
completely soft, about 10 - 15 mins. Drain well, set aside
to briefly steam dry.
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Meanwhile, mix slaw
ingredients with a pinch of salt and sugar. Toss well and
set aside to lightly pickle. Mix the mayo ingredients.
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Tip the sweet potato
ingredients and the remaining burger ingredients (except
the oil) into a food processor. Season, then whizz until
well combined. Using floured hands, shape the mixture into
4 patties. Chill in the fridge for at least 20 mins or
until ready to cook.
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Heat the oil in a large frying
pan and cook the patties for 3 - 5 mins on each side until
crisp and piping hot. Serve in buns with the mayo and
trimmings, and a serving of pickled slaw on the side.
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DAILY
DINNERS 
