Serves 2
Ingredients:
Patties
- Sweet Potato 2 (about 400gm)
- 400 gm canned chickpeas, drained
- 1 tbsp Baharat Lebanese Spice blend (garam marsala could also work)
- 2 tbsp finely chopped coriander leaves
- 1 tbsp Olive oil
- 10 small stems (with leaves) of coriander – or the equivalent
- Plain flour
Mint yoghurt sauce
- 1/2 cucumber, seeds removed and finely chopped
- 100g plain yoghurt
- 2 tbsp, finely chopped, mint leaves
To serve with
- 1 carrot, peeled and coarsely grated
- Equivalent amount of beetroot (to the carrot), peeled and coarsely grated (Note: I just put the carrot and the beetroot into the food processor instead of grating to save time)
*Option to serve this as a hamburger, just fry and egg and pop it all into a bun
Method:
1. Roughly chop sweet potato and add to a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or until tender. Drain.
2. Add sweet potato to food processor, sprinkle over Baharat, and add oil, salt and pepper and mix till it’s almost smooth
3. Stir in the chick peas
4. Using wet hands, form mixture into ½ cup patties and (if you have time) refrigerate for 30 minutes
5. Heat oil in a large frying pan over high heat. Dust patties in flour, add to frying pan and cook, in batches, for 2 minutes each side or until golden, then transfer to
6. An absorbent paper-lined plate.
7. For mint yoghurt sauce, combine all ingredients and season to taste.
8. Toast cut side of burger buns, top bun halves with carrot, beetroot, patties, fried egg and mint yoghurt sauce, sandwich and serve immediately.
Inspired by a Gourmet Traveller Recipe http://www.gourmettraveller.com.au/indian_vegie_burgers.htm
