Healthy sweet potato recipe for 2 people, takes only 25 mins; recipe has red onion, garlic clove, mixed nut, ground cumin, ground coriander, chickpea, wholemeal flour, coriander, lemon, rapeseed oil, sweet potato, rapeseed oil, salad, tomatoes, cucumber, spring onion, balsamic vinegar, bio-yogurt and mint.
Chickpea & nut burgers with sweet potato chips
Course: Healthy sweet potato
Servings
2
servings
Prep time
15 mins
Ingredients
- Coriander: 1 small pack coriander
- Garlic Clove: 1 large garlic clove, peeled and halved
- Red Onion: 1 small red onion, roughly chopped
- Spring Onion: 2 spring onions, trimmed and finely sliced
- Chickpea: 400g can chickpeas, drained and rinsed
- Mint: 2 tbsp finely chopped mint
- Lemon: 1 lemon, 1/2 juiced plus 1/2 cut into wedges, to serve
- Cucumber: 1/3 cucumber, sliced
- Ground Cumin: 1 tsp ground cumin
- Balsamic Vinegar: 2 tsp balsamic vinegar
- Sweet Potato: 300g sweet potatoes, peeled and cut into long wedges
- Rapeseed Oil: 2 tsp cold-pressed rapeseed oil
- Salad: 50g bag mixed spinach, watercress and rocket salad
- Tomatoes: 2 ripe tomatoes, cut into wedges
- Ground Coriander: 1 tsp ground coriander
- Wholemeal Flour: 25g plain wholemeal flour
- Bio Yogurt: 50g full-fat natural bio-yogurt
- Mixed Nut: 25g mixed nuts, such as brazils, almonds, hazelnuts, walnuts and pecans
Directions
- To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
- Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
- Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
- While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
- Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
- Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
