Makes 6 burgers
Ingredients
1kg sweet potatoes, peeled and cut into large chunks
1 x 400g can of chickpeas, drained and rinsed
150g brown rice syrup
100g spelt flour
2 fresh red chillies, deseeded and finely chopped
3 tablespoons spring onions, chopped
2 teaspoons tamari
1 teaspoon Himalayan fine rock salt
Rapeseed oil, for frying
For the sauce
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh coriander, chopped
Himalayan fine rock salt and freshly ground black pepper to taste
About sweet potatoes
The darker the sweet potato, the greater the nutrients such as vitamin C, B vitamins, essential fats and dietary fibre in this action-packed vegetable.
Method
Boil the sweet potatoes for 20 minutes, until soft, then leave in a colander to drain for 1 hour.
Meanwhile, whisk together all the sauce ingredients until smooth. Set aside.
Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the rest of the burger ingredients except the oil. Mix together by hand until it’s smooth and even. Do not over-mix – it should be sticky. If it’s too runny, add a little more flour.
Heat a little oil in a large frying pan over a medium heat. Use a tablespoon to lift the burger mix into the pan and flatten it with the back of the spoon to create a not-too- perfect disc roughly 5cm x 1cm.
Fry the burgers in batches for about 6 minutes on each side, until they have a nice brown crust. Place between two sheets of kitchen paper to soak up any excess oil.
Serve hot or warm with the sauce on the side.