Vegan Spiced Sweet Potato and Chickpea Burgers
Happy International Women's Day to all the wonderful and inspirational women out there. I feel lucky to have so many amazing women in my life who have always supported, encouraged, motivated, and challenged me. As a mum to a young daughter, I know that I will do everything that I can to support her and encourage her to grow into a strong, independent, happy woman. My hope, however, is that she will be growing up in a time when we really have achieved true gender equality.
But to quote M.F.K. Fisher: "First we eat, then we do everything else." A healthy balanced diet is always a good place to start before you undertake any endeavour! I think pretty much everyone loves a good burger in one form or another, and I personally love a good veggie burger with plenty of toppings. Over the past couple of weeks, I have been developing these vegan Sweet Potato and Chickpea Burgers which have a hint of spice to balance out the sweetness of the potatoes. The texture of the burgers is quite soft so they are great topped with some crunchy salad, they also go very well with my vegan Spinach and Walnut Pesto (recipe here).
Makes 8 burgers
2 Medium orange sweet potatoes, peeled
2 Tins of chickpeas, drained and rinsed
200g ground almonds
1 Small red onion, diced
2 Cloves of garlic, crushed
2 Tbsp Olive oil plus extra for frying
1 Tsp Ground coriander
1 Tsp Ground cumin
1/2 Tsp Chilli powder
Bunch of fresh coriander
- Cut the sweet potatoes into chunks and boil until tender. Allow to cool.
- Place the sweet potatoes, chickpeas, red onion, garlic, fresh coriander, and spices in a food processor and blitz for a few minutes to combine.
- Add the almonds ad blitz again to mix. Season with salt and pepper.
- Using your hands shape the mixture into patties. This mixture will make 8 relatively large burgers*.
- Place in the fridge for at least 30 minutes to allow the patties to firm up.
- Heat a little olive oil in a large frying pan and fry the burgers for approximately 10 minutes on each side until crisp and golden. Alternatively, you could cook them in the oven but they would not be as crisp on the outside.
- I served the burgers with some salad and homemade spinach pesto which was a great combination. You can find the recipe for the pesto here.
TIP: *If making this recipe for younger children you could easily make smaller patties or shape the mixture into small croquettes. The chili powder can also be omitted.