Curried chickpea and sweet potato burger

Featured on Operation Transformation


Enjoy these tasty burgers that will be a hit with the whole family. They are also suitable for vegetarians. This recipe was featured on RTE Operation Transformation.


Ingredients - Serves 2 Adults

  • 250g sweet potato
  • 50g green beans
  • 2 scallions
  • 400g tin chickpeas
  • ½ tablespoon of mild or medium curry paste (depending on your preference)
  • 1 tablespoon chopped fresh coriander
  • 1 egg
  • 25g plain flour 
  • 1 tablespoon of olive oil
  • 1 round wholemeal pitta bread
  • 50g little Gem lettuce
  • 100g cherry tomatoes
  • 1 tablespoon of chopped fresh mint
  • 5 tablespoons of natural yoghurt (3% fat)
  • 1 lime
  • Salt and freshly ground black pepper

Method

  1. Peel the sweet potato and cut into chunks, then steam for about 10 minutes until tender and soft. 
  2. Meanwhile, trim the green beans and scallions and finely chop.
  3. Drain and rinse the chickpeas and dry well on kitchen paper. Then place in a large bowl and mash with a potato masher.
  4. Once the sweet potato is ready, add it to the chickpeas and mash again until smooth and combined.
  5. Mix in the curry paste and coriander with the green beans and scallions, then mix in the egg and flour. Season lightly with salt and pepper and then shape into 4 patties with your hands.
  6. Heat the oil in a large non-stick frying pan over a medium heat and add the patties. Cook for 5-6 minutes on each side until lightly golden, carefully turning them once with a spatula. 
  7. Toast the pitta bread in a toaster or under the grill. Cut into 4 triangles and arrange on plates with the little Gem lettuce that has been trimmed and separate into leaves. Cut the cherry tomatoes in half and scatter on top.
  8. Stir the mint into the yoghurt and drizzle on top of the lettuce and add the cooked curried chickpea and sweet potato burgers to the plate. Garnish with the lime. 

 

info

The burgers can be made up to 3 days in advance and kept covered with clingfilm on a plate in the fridge until ready to cook.

About this Recipe

Featured on RTE programme Operation Transformation

Curried chickpea and sweet potato burger
info

All our recipes are nutritionally analysed by our team of experts.

Serves

2 Adults

2 Adults

5-a-day

3 Of Your 5 A Day

3 Of Your 5 A Day

Utensils Needed

Chopping Board, Chopping Knife, Frying Pan, Masher, Spatula, Toaster

Chopping BoardChopping KnifeFrying PanMasherSpatulaToaster
1/2 of this recipe contains
Energy
2881kj
685kcal
34%
Fat
18g
26%
Saturates
2.9g
14%
Sugars
15g
17%
Salt
0.9g
15%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (551g)
Energy523Kj 2881Kj
124Kcal 685Kcal
Fat3.3g 18g
(of which saturates)0.5g 2.9g
Carbohydrate17g 93g
(of which sugars)2.7g 15g
Fibre3.3g 18g
Protein5.1g 28g
Salt0.2g 0.9g

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