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

  1. Steam sweet potato for approximately 40-45 minutes until tender 
  2.  Place chickpeas in a bowl and mash 
  3.  Once cooked, place sweet potato in bowl along with curry paste and mash together 
  4.  Add the chopped green beans and spring onion to the sweet potato mix 
  5.  Add the mashed chickpeas to the sweet potato mix along with the coriander, egg and flour 
  6.  Split the mixture into two segments and shape into burgers 
  7.  In a non stick frying pan heat the olive oil and cook the burgers over a medium to high heat 
  8.  Cook on each side for 5-6 minutes or until browned lightly and cooked through 
  9.  Mix the natural yogurt with chopped mint in a bowl 
  10.  Serve the burger with a side salad of lettuce, cherry tomatoes and mint yogurt