I don’t know about where you are guys, but with the weather this good, the Greek BBQ and dining ‘al fresco’ season is now officially open. To celebrate we’ve cooked up a new kind of veggie burger, which will keep plant-eating folks happy and their omnivorous friends jealous:). Presenting… Our vegan sweet potato burger…
These burgers are delicious, filling and so easy to put together and you can enjoy them one of two ways. The lean way is to use cooked chickpeas and fry the burger on a hot griddle pan using a minimum amount of oil. The more indulgent way is not to cook your chickpeas (but still soak them) and then fry the patties in a generous (about 1 cm) amount of fairly hot oil until golden brown and crispy on the outside. Being a bit health conscious, I prefer the former and Duncan, being the skinny whippet dog always opts for the latter. Either way, they are seriously good. For the burger base, I used chickpeas because I’m slightly obsessed with them but you can easily use other beans you have on hand: black beans, red kidney beans, cannelloni beans. Sweet potato gets a bit of smokiness from paprika and a bit of kick from cayenne pepper and they marry up with slices of creamy avocado perfectly well.
1 small sweet potato (½ cup roasted & mashed sweet potato) 1 and ½ dry chickpeas soaked overnight 1 medium onion, finely diced 2 large garlic cloves, finely diced 1 tsp salt 1 heaped tsp cayenne pepper 3 tsp cumin 1 heaped tsp smoked (mild) paprika handful of coriander, finely chopped 2 flax eggs black pepper oil, for frying
