Sweet potato veggie burgers - Healthier. Happier.

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Vege Burger
  1. Mash the chickpeas and peas together in a large bowl with a fork.
  2. With your hands, squeeze as much moisture from the grated sweet potato before adding it the bowl.
  3. Add all the other ingredients (except the oil) and mix well.
  4. Take a big spoonful of the mixture and roll into a ball with your hands. Flatten the ball and place on a plate. Repeat with the rest of the mixture.
  5. Heat half the oil in a large non-stick frypan. Add patties to the frypan being careful not to overcrowd and allow room to turn each pattie.
  6. Cook for 2-3 minutes, until golden brown, then flip over and cook for another 2-3 minutes. Place on a paper towel while you cook the rest of the patties.

Alternatives

  • If you have a food processor add all the ingredients and blitz until you get a chunky but sticky texture. Then continue from step 4.
  • Substitute grated carrot or pumpkin for sweet potato.
  • Recipe will make 6 small patties or 3 large burgers. Serve with side salad, a bread roll and tzatziki dip.

Storage Suggestions

Store cooked patties in refrigerator for up to 7 days. May be frozen for up to 3 months.
Place in lunchbox still frozen, they will be defrosted by lunchtime.

Equipment List

  • Chopping board
  • Large knife
  • Large bowl
  • Fork or potato masher
  • Plate
  • Large non-stick frying pan
  • Paper towel

Nutrition Information


130g Quantity per serving Quantity per 100g
Energy 695kJ 535kJ
Protein 6.6g 5.1g
Fat, total 5.0g 3.8g
— Saturated 0.4g 0.3g
Carbohydrate 20.3g 16.6g
— Sugars 5.0g 3.8g
Fibre 5.8g 4.5g
Sodium 249mg 191mg
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