Sweet Potato Curry Burgers

I just popped one of these burgers out of the freezer for dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe even some of the yummy hummus I made yesterday. Sometimes, the best meals are made from the leftover bits in the fridge nothing more than a tasty accident.

That’s how these burgers came to be. A sort of experiment turned surprise, they’re deliciously tasty, have the perfect texture, and are easy to store in the freezer. I think you’ll like them just as much as I do. 

Sweet Potatoes

What you’ll need (makes six large burgers):

  • 17.6oz (500g) sweet potato
  • 14oz (400g) tin of chickpeas, drained
  • 2 cloves 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

Burger

Method:

  1. Preheat the oven to 356°F (180°C). Take some foil and place one sweet potato on it. Wrap the foil up around it and close at the top, creating a pouch with plenty of space inside for air to circulate. Repeat with the other potatoes. Roast until soft inside. This should take about 30 minutes.
  2. Chop the garlic and add to a food processor, along with the onion, chopped coriander and chickpeas, then blend. Remove and add to a large bowl.
  3. When the sweet potato has cooled, scoop the flesh from the skins and add it to the bowl with the chickpea mix. Next, add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands, making sure the potato is well combined with the other ingredients.
  4. Sift in the gram flour and mix well. Refrigerate for at least one hour.
  5. Place a sheet of parchment paper on an oven tray and form your patties. You should get six large burgers from the mix. Bake for 40 minutes.
  6. You can serve immediately or allow to cool before freezing.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter. I’d love to see them!

Tanya x

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