Chickpea and sweet potato burgers
- 3 cups sweet potato/ kumarasweet-potatoX, peeled and chopped
- 2 tablespoons sweet chilli sauce
- 1 tablespoon lemon juice
- 400g can chickpeagarbanzoXsgarbanzosX in water, drained and rinsed
- 2 spring onions, finely chopped
- 1 teaspoon ground cumin
- ¼ teaspoon dried chilli flakes
- 1 teaspoon lemon zest
- 2 eggs, beaten
- 2 tablespoons chopped fresh flatleaf parsley
- spray oil
- 4 sourdough rolls, halved and toasted
- 100g baby spinach, 1 large tomato, sliced, ½ small avocado, sliced, and ⅓ cup low-fat feta, crumbled, to serve
1 Cook the kumara in a large pan of boiling water for 8 min or until very tender. Meanwhile, in a small bowl, combine the sweet chilli sauce and lemon juice, then set aside.
2 Drain the kumara, then whiz in a food processor with the chickpeas until roughly crushed. Add the spring onions, cumin, chilli flakes and lemon zest and whiz to combine. Gently stir in the eggs and parsley, then divide the mixture into 4 x 10cm burgers.
3 Spray a frying pan with a little oil, then put over a medium heat and cook the burgers for 2–3 min on each side until golden and cooked.
4 Top the bottom half of each roll with spinach leaves and a burger patty, then drizzle with the chilli dressing and add tomato and avocado slices, followed by the feta and the roll tops.
Nutrition Info (per serve)
Total fat 11.1g
–Saturated fat 3.5g
Dietary fibre 9.8g
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