For the last couple of days I have been trying out new recipes as I feel like Joe’s meals are getting quite repetitive as of late.
One recipe I came across which I thought we would all love is Sweet Potato and Chickpea Burgers, but I changed the recipe to make them extra tasty!
These are not only perfect for BLW, served without the burger bun, but are a healthy alternative for older children and adults, plus they taste even better topped with guacamole on a toasted brioche bun.
Makes 6 Mini Burgers
Ingredients
- 1 Medium Sweet Potato
- 110g Can Cooked Chickpeas (Drained)
- 8 TBSP Plain Flour
- 1 Large Egg
- 1 TSP Smoked Paprika
- 1 TSP Oregano
- Black Pepper
Directions
- Peel the sweet potato and cut in half. Cut the one half into chunks and boil for 5 minutes. Drain and then mash. Grate the remaining half of the uncooked sweet potato.
- Drain the chickpeas and mash with the back of a fork then add the mashed and grated sweet potato.
- Add the egg, flour, spices and pepper and mix until all of the ingredients are combined. If the mixture is too sticky then add a little more flour.
- Form the mixture into 6 patties, place on baking parchment, cover and refrigerate for 30 minutes.
- Add a little olive oil to a frying pan and cook each patty for 2-3 minutes on each side until golden.
These burgers are also perfect for freezing. Once cool, place a small piece of baking parchment between each patty and pop into an airtight container.
To reheat, leave to defrost for a couple of hours then warm in the oven for 10-15 minutes.
Let me know if you try out this recipe and don’t forget to tag us in any of your creations - @Joesfoodadventure.
