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Spicy corn & chickpea burgers with Kumara Chips

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Spicy corn & chickpea burgers with Kumara Chips

Features:
  • Spicy
  • Vegan
  • Medium

Ingredients

Directions

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Steps

1
Done

Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ tsp of paprika, Drizzle with some olive oil, toss to coat and spread in one layer onto two baking trays, cook for 30 minutes at 200c.

2
Done

Drain the chickpeas and sweetcorn and place in a food processor. Pick the parsley leaves, then add half to the processor along with all of the stalks, Add the spices, flour and a pinch of sea salt, chopped chilli & grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.

3
Done

On a flour-dusted surface, divide and shape the mixture into four equally sized patties, place in the fridge for around 30 minutes to firm up.

4
Done

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

5
Done

Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.

6
Done

Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.

7
Done

Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.

8
Done

Mix the mayo with the sriracha and add to the burger.

9
Done

Make a salsa with some chopped mango, red onion, mint then add to the burger.

10
Done

Serve with the kumara wedges.

The Cafe

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Chakchuka | Eggs in a tomato stew
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Kung Pao – Chinese Spicy Chicken With Peanuts And Chili
previous
Chakchuka | Eggs in a tomato stew
next
Kung Pao – Chinese Spicy Chicken With Peanuts And Chili