Home‎ > ‎Main meals‎ > ‎

Sweet potato, chickpea and hemp seed veggie burgers (v)

Easy to make and delicious to eat, these veggie burgers pack a flavour and texture punch and work beautifully with tomato relish or fresh tomatoes.

Makes 10 burger patties.

Original post (with pictures) here.

2 medium sweet potatoes, peeled and roughly diced (mine weighed 675g in total with peel and 475g peeled)
1 1/2 cups cooked chickpeas (1 tin)
1/2 cup rolled oats, processed into oat flour (or 1/2 cup commercial oat flour or flour of choice)
1/4 cup rolled oats
1/2 onion, diced
~1/3 cup chopped kale (I used about 8 small kale leaves picked from my garden; I imagine this would equate to 4 large kale leaves)
1 tsp chia seeds soaked in 1/3 cup water
1 - 2 tbsp hemp seeds (or sesame seeds, if you don't have hemp
2 tsp smoked paprika
1 - 2 tsp dried oregano
~1/2 tsp salt
Few good cracks black pepper

1. Steam your sweet potato until tender and then set aside to cool.
2. While the sweet potato is cooling, set your chia seeds to soak and process the 1/2 cup oats into oat flour using a food processor (if using).
3. When the sweet potato is cooled, roughly mash it and the chickpeas in a large bowl. Add the oat flour and oats and mix through. Add the remaining ingredients and mix through.
4. Allow the mixture to stand in the refrigerator for at least 30 minutes, or up to several hours.
5. When the mixture is ready, preheat your oven to 180'C and line two baking trays with baking paper. Shape the mixture into approximately 10 patties. Bake on the prepared baking trays for 30 minutes, or until crispy.
6. Serve in burger buns, with rice, or simply with salad. Tomato accompaniment is highly recommended.