Curried Chickpea and Sweet Potato Burger from Operation Transformation.
Ingredients
Serves 2
Calories 352
- 250g sweet potato, chopped
- 1 egg
- 1/2 can of chickpeas (200g) , drained and rinsed
- 50g green beans, chopped
- 2 spring onions, chopped
- 75g 3% fat natural yogurt
- 50g butterhead lettuce, chopped
- 100g cherry tomatoes
Food Staples
- 1/2 tablespoon curry paste
- 1 tablespoon coriander, chopped
- 25g flour
- 1/2 tablespoon olive oil
- 1 tablespoon mint
Steam sweet potato for approximately 40-45 minutes until tender
Place chickpeas in a bowl and mash
Once cooked, place sweet potato in bowl along with curry paste and mash together
Add the chopped green beans and spring onion to the sweet potato mix
Add the mashed chickpeas to the sweet potato mix along with the coriander, egg and flour
Split the mixture into two segments and shape into burgers
In a non stick frying pan heat the olive oil and cook the burgers over a medium to high heat
Cook on each side for 5-6 minutes or until browned lightly and cooked through
Mix the natural yogurt with chopped mint in a bowl
Serve the burger with a side salad of lettuce, cherry tomatoes and mint yogurt
Method
- Steam sweet potato for approximately 40-45 minutes until tender
- Place chickpeas in a bowl and mash
- Once cooked, place sweet potato in bowl along with curry paste and mash together
- Add the chopped green beans and spring onion to the sweet potato mix
- Add the mashed chickpeas to the sweet potato mix along with the coriander, egg and flour
- Split the mixture into two segments and shape into burgers
- In a non stick frying pan heat the olive oil and cook the burgers over a medium to high heat
- Cook on each side for 5-6 minutes or until browned lightly and cooked through
- Mix the natural yogurt with chopped mint in a bowl
- Serve the burger with a side salad of lettuce, cherry tomatoes and mint yogurt
