I’m always trying to better what we eat, and one of the things I’m making a concerted effort to do is cram in those veggies!  So what better way to do that than with chickpea sweet potato veggie burgers? These were a hit, despite Miss 6 being in the throes of the recovery period from her tonsil and adenoidectomy. They are really easy to make and I’ve included two lots of steps, one for the thermocook and one for conventional methods.

Now a burger, well it just isn’t a burger without your normal fillings, so we had cheese, tomato, cucumber and lettuce on hand to fill our buns.  The patties weren’t quite big enough for these large buns, and they would have been even yummier if they were on brioche buns, so that’s what I’ll make next time!

By eating one of these patties at lunchtime, you know your kids are pretty well set up for the day and that you’ve done a good job encouraging veggies. The best thing about them? You aren’t compromising on taste, because these taste amazing!

The texture of these is quite similar to fritters, so if your kids like those, you’re good to go!  I cooked mine in egg rings in a frypan to try and achieve a rounded shape and it worked really well. The good thing about them, they are fairly forgiving, so feel free to swap the carrot and zucchini for other things your kids like.

If you’re a fan of chickpeas, then these recipes will definitely be a hit to you:

• Maple vanilla roasted chickpeas, only 4 ingredients!
• Herb and sea salt roasted chickpeas
• Cinnamon honey roasted chickpeas

Chickpea sweet potato veggie burgers thermocook method

Yield: 10

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

These yummy chickpea sweet potato burgers are perfect for a midweek veggie feast!

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Ingredients

• 2 small sweet potatoes, approx 300grams, peeled and cubed
• 1 425 gram tin chickpeas, drained
• 1 zucchini, grated
• 1 carrot, grated
• 4 tbsps rice flour
• 1 tsp italian herbs
• 1 egg
• oil for frying

Instructions

1. Place the peeled and cubed sweet potato in the large steamer basket. Half fill the thermocook bowl with water and select steam.
2. Pour the steamed sweet potato, chickpeas, carrot, zucchini, herbs, egg and rice flour into the bowl of the thermocook with the chopping blad and select smoothie.
3. Heat olive oil in a medium frypan over medium heat. Add the egg rings and 3/4 fill with the burger mixture.
4. Cook for 6 minutes on either side or until golden.

Nutrition Information:

Yield: 10 Serving Size: 1 burger patty
Amount Per Serving: Calories: 132 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 22mg Carbohydrates: 21g Fiber: 4g Sugar: 4g Protein: 5g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

Chickpea sweet potato veggie burgers traditional method

Yield: 10 burgers

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

These yummy chickpea sweet potato burgers are perfect for a midweek veggie feast!

Print

Ingredients

• 2 small sweet potatoes, approx 300grams, peeled and cubed
• 1 425 gram tin chickpeas, drained
• 1 zucchini, grated
• 1 carrot, grated
• 4 tbsps rice flour
• 1 tsp italian herbs
• 1 egg
• oil for frying

Instructions

1. Steam the sweet potato until soft enough to mash.
2. Mash the sweet potato with the chickpeas. Add the flour, grated carrot and zucchini, egg and italian herbs.
3. Mix well to create a dough.
4. Heat olive oil in a medium frypan over medium heat. Add the egg rings and 3/4 fill with the burger mixture.
5. Cook for 6 minutes on either side or until golden.

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