I’ve just popped one of these burgers out from the freezer for my dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe some of the yummy humus I made yesterday too. Sometimes I find the best meals are made from the left over bits in the fridge and in the same way often the best meals are made by accident. These burgers were a kind of experiment and what a positive surprise they were, deliciously tasty, great texture and handy to store in the freezer. I think you’ll like them as much as I do. They’re super easy to make too and they’re gluten-free.
What you’ll need: (makes 6 large burgers)
- 500g sweet potato
- 400g tin of chickpeas, drained
- 2 clove of garlic
- 2 small red onions, finely diced
- 1/4 cup of fresh coriander, chopped
- 2 heaped tablespoons of milled flax seeds
- 2 teaspoons of curry powder
- 2 teaspoons of ground cumin
- 1/4 cup of gram (chickpea) flour
- Salt to taste
- Preheat the oven to 180°. Take some foil and place one sweet potato on it, bring the foil up around it and close at the top, leaving plenty of space inside for air to circulate inside the pouch. Repeat with the other potatoes. Roast until soft inside, about 30mins.
- Chop the garlic and add to a food processor along with the onion, chopped coriander and chickpeas and blend. Remove and add to a large bowl.
- When the sweet potato has cooled scoop the potato from the skins and add it to the bowl with the chickpea mix. Add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands making sure the potato is well mixed into the other ingredients.
- Sift in the gram flour and mix well. Refrigerate for at least one hour.
- Place a sheet of parchment paper on an over tray and make your patties. It’s best to make the patties wider than thicker t them to cook evenly. Bake for 40 mins.
- You can serve immediately or allow to cool before freezing.
Share and enjoy!