Sweet potato and chickpea burgers
Orange sweet potato (kumara)
300 g, peeled, cut into 3cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
2 clove(s), crushed
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Multigrain bread roll
320 g, (4 x 80g each)
Mixed salad leaves
1 large, thinly sliced
1 medium, sliced into ribbons
- Boil, steam or microwave sweet potato until just tender. Drain. Place in a large bowl with chickpeas and mash until almost smooth. Add breadcrumbs, cumin, coriander, garlic and egg white and mix well until combined. Season with salt and freshly ground black pepper. Using damp hands, form mixture into 4 patties.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 4–5 minutes each side or until golden and heated through.
- Meanwhile, combine yoghurt and lemon juice in a small bowl. Place roll bottoms on a flat surface. Top with salad leaves, patties, tomato, cucumber and yoghurt mixture. Serve with roll tops.