Preparation time: 10 minutes and 20 minutes resting time
• 2 spring onions, chopped
• 1 clove garlic, chopped (optional)
• 1 x 400g tin chickpeas, drained
• ¼ tsp ground cumin
• 1 egg
• ½ cup wholemeal bread crumbs
• Olive oil for frying
• 2 large sweet potatoes, scrubbed
• Olive oil
1. Whiz all the ingredients together in a food processor.
2. Shape into 8 evenly sized patties and place on a plate. Cover and chill for 20 minutes while you prepare the sweet potato wedges.
3. To make the wedges, cut the sweet potatoes in half lengthwise and then in half again. Place on a baking tray and drizzle with olive oil and season with Ina Paarman’s salt-free seasoning. Bake at 180ºC for 20 minutes.
4. To cook the patties, heat a little oil in a non-stick frying pan and gently fry on each side for approximately 8 minutes, or until brown.
5. Serve in cocktail hamburger rolls with sweet potato wedges.
• Add fresh coriander to the patty mixture. Half a chopped chilli can be added to the chickpea burgers for a bit of spice.
• Serve the burgers with homemade tzatzki: grate ½ a cucumber into a cup of low fat yoghurt and season with chopped dill.
• Toss the sweet potatoes in a tablespoon of wholegrain mustard with a couple of tablespoons of honey for a grown-up alternative.
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