Sweet potato and chickpea burgers

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Peel the sweet potato, cut it into 1.5 cm cubes and spread it over the tray.
2. Roast the sweet potato with no oil for 20 minutes, until completely soft and a little dry at the edges. Roasting it dry keeps the burger mixture firm.
3. While it roasts, drain and rinse the chickpeas and pat them thoroughly dry. Crush the garlic and finely chop the coriander.
4. In a large bowl, mash the chickpeas until mostly broken down, then add the hot sweet potato and mash again. Stir in the oats, garlic, cumin, coriander and a good pinch of salt, then leave for 10 minutes so the oats soak up the moisture and bind the mixture.
5. Shape into 2 large burgers about 2 cm thick, pressing firmly. Set them on the lined tray and brush the tops and sides with the olive oil.
6. Bake for 20 minutes, carefully turning them with a wide spatula after 12 minutes, until firm to the touch and browned on both sides.
7. Slice the cucumber thinly and swirl the harissa paste through the coconut yogurt. Split the burger buns, warm them in the oven for 2 minutes, and fill with the burgers, cucumber and harissa yogurt.

Tip The burgers are soft, so turn them gently and only once. Freeze any spare patties between sheets of baking paper before baking.

Photo made with AI.

From Nosha · nosha.app