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 moister from the grated vegetables before adding to 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 fry pan. Add enough patties 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 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 and 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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