CHICKPEA BURGERS

 

CHICKPEA BURGERS

Serves 4

3 Syns for the whole recipe

400g sweet potatoes, peeled and chopped
2 level tbsp. sweet chilli sauce - 3 Syns
1 tbsp. lemon juice
400g can of chickpeas in water, drained
2 spring onions, finely chopped
1 tsp. ground cumin
Quarter tsp. dried chilli flakes - or to taste
1 tsp. lemon zest
2 eggs, beaten
2 tbsp. chopped fresh flatleaf parsley

Cook the sweet potatoes until very tender.
Meanwhile, in a small bowl, combine the sweet chilli sauce and lemon juice. Set aside.
Drain the potatoes, then whizz in a food-processor with the chickpeas until roughly crushed.
Add the spring onions, cumin, chilli flakes and lemon zest. Whizz to combine.
Gently stir in the eggs and parsley, then divide the mixture into 4 burgers.
Spray a frying pan with Frylight and cook the burgers over a medium heat for 2-3 minutes on each side, until golden and cooked through.

Lovely served on HEX wholemeal rolls, filled with salad, the chilli dressing and part of a HEX Feta cheese crumbled over.