Sweet potato and chickpea burgers
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Swapping to a vegetable pattie makes this burger extra tasty and packed with vegetable goodness!
Ingredients
Orange sweet potato (kumara)
300 g, peeled, cut into 3cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Dried breadcrumbs
⅓ cup(s)
Ground cumin
1 tsp
Ground coriander
2 tsp
Garlic
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
Tomato(es)
1 large, thinly sliced
Lebanese cucumber
1 medium, sliced into ribbons
Instructions
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.
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