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SPONSORED: Chickpea and sweet potato burgers

chickpea burgers

Ingredients 9
Servings 6
Time 10 mins


  • 375
    orange flesh sweet potatoes - peeled and chopped
  • 2 x 415
    cans Rhodes chickpeas in brine - drained
  • 1
    zest of lemon
  • 5
    ground cumin
  • salt and freshly cracked black pepper
  • To serve:
  • Rhodes sliced sweet and sour gherkins
  • 6
    burger buns
  • lettuce


25 mins

Boil the sweet potatoes until tender. 


Coarsely mash the Rhodes chickpeas in a food processor or by hand. 

Add the sweet potatoes and stir well to mix. 

Add cumin. 

Add lemon zest. 

Season the mixture to taste with salt and pepper. 

Form the mixture into 6 patties. 

Place the patties on a plate and place them in the freezer for 20-30 mins to firm up. 

Remove the patties from the freezer and place onto a lined baking tray. 

Bake in an oven preheated to 180°C for 25 mins or until cooked through. 

Prepare the burgers using the burger buns, lettuce, Rhodes gherkins and Rhodes braai relish.

Tip: Fry the chickpea patties in a sunflower oil in a hot non-stick frying pan before baking to add a little extra crunch and flavour to the pattie.


Vegetarian Scotch eggs with a wholegrain mustard mayo

20 mins For the scotch eggs, boil the eggs, 7 mins. Refresh the eggs under cold water and gently peel off the shells. Combine the chickpeas, coriander, cake flour, garlic and chili in a food processor and blend until smooth. Season it to taste and refrigerate, 20 mins.


Read more on: sweet  |  chickpeas  |  potato  |  vegetarian  |  recipes

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