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Photo of Sweet potato and chickpea burgers by WW

Sweet potato and chickpea burgers

Total Time
45 min
20 min
25 min
Swapping to a vegetable pattie makes this burger extra tasty and packed with vegetable goodness!


Orange sweet potato (kumara)

300 g, peeled, cut into 3cm pieces

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Dried breadcrumbs


Ground cumin

1 tsp

Ground coriander

2 tsp


2 clove(s), crushed

Egg white

1 medium

Olive oil

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Lemon juice

2 tsp

Multigrain bread roll

320 g, (4 x 80g each)

Mixed salad leaves

60 g


1 large, thinly sliced

Lebanese cucumber

1 medium, sliced into ribbons


  1. 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.
  2. 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.
  3. 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.


TIPS: Use a vegetable peeler to cut cucumber into thin ribbons. To make breadcrumbs, remove crusts and cut bread into cubes. Process cubes in a food processor until finely chopped. Freeze leftovers in a sealed bag for up to 3 months.