Ingredients
- Ingredients
- 1kg sweet potatoes, peeled and cut into large chunks
- 1 x 400g can of chickpeas, drained and rinsed
- 150g brown rice syrup
- 100g spelt flour
- 2 fresh red chillies, deseeded and finely chopped
- 3 tablespoons spring onions, chopped
- 2 teaspoons tamari
- 1 teaspoon Himalayan fine rock salt
- Rapeseed oil, for frying
- For the sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh coriander, chopped
- Himalayan fine rock salt and freshly ground black pepper to taste
The darker the sweet potato, the greater the nutrients such as vitamins B and C, essential fats and dietary fibre in this action- packed vegetable.
Boil the sweet potatoes for 20 minutes, until soft, then leave in a colander to drain for an hour. Meanwhile, whisk together all the sauce ingredients until smooth. Set aside.
Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the rest of the burger ingredients except the oil. Mix by hand until it’s smooth and even.
Do not over-mix – it should be sticky. If it’s too runny, add a little more flour.
Heat a little oil in a large frying pan over a medium heat. Use a tablespoon to lift the burger mix into the pan and flatten it with the back of the spoon to create a not-too-perfect disc roughly 5cm by 1cm.
Fry the burgers in batches for about six minutes on each side, until they have a nice brown crust. Place between two sheets of kitchen paper to soak up any excess oil. Serve hot or warm with the sauce on the side
