Prep Time:40 mins
Understanding food allergies and intolerances
Curried chickpea and sweet potato burger
Cooking Time:15 mins
Serves:2 Adults
Serve with a fresh summer salad or cooked vegetables to increase the 5 a day value of this meal
Ingredients
- 200g / 7oz chickpeas, rinsed
- 250g / 9oz sweet potato, peeled and chopped
- 1/2 tablespoon of curry paste
- 2 spring onions, thinly sliced
- 1 tablespoon of coriander
- 25g / 1oz porridge oats
- 1/2 tablespoon of olive oil for cooking
Method
- Steam the sweet potato for approximately 20-25 minutes until tender
- Place the chickpeas in a large bowl and mash with a potato masher
- Once cooked, add the sweet potato to the bowl with the curry paste and mix together
- Add the coriander, spring onions and porridge oats and mix
- Split the mixture into half and shape into 2 patties
- Brush the barbecue with olive oil
- Cook on the burgers for around 5 to 6 minutes on each side or until lightly browned and cooked through
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Masher
- Spatula
- Toaster
"The burgers can be made up to 3 days in advance and kept covered with clingfilm on a plate in the fridge until ready to cook."
