These wholesome vegetarian patties are quick and easy to throw together. Gorgeously soft and moist, they are bursting with flavour. I love to serve them inside crisp lettuce leaves. You could also use your favourite burger buns.
Serves: 4
INGREDIENTS
Patties
1 400 gram tin chickpeas, drained and rinsed
¾ cup cooked sweet potato, firmly packed
12 pitted kalamata olives, roughly chopped
2 tablespoons rolled oats
¾ cup finely grated parmesan cheese
2 spring onions, green part finely chopped
1 large garlic clove, finely diced
zest of 1 lemon
sea salt and cracked black pepper
To assemble
4 large iceberg lettuce leaves
½ avocado, sliced
1 medium carrot, grated
1 cup sprouts
tomato relish, as desired
METHOD
Preheat oven to 220 degrees celsius.
Place all the patty ingredients into a food processor. Add sea salt and cracked black pepper to taste. Blitz until well chopped and coming together.
Divide the mixture into 4 equal parts. Use your hands to form patties. Place on a lined baking tray, brush with oil and bake for 15–20 minutes until golden.
To serve: Place a lettuce leaf on each plate. Fill with the salad ingredients and patties. Top with relish if using. Serve immediately.
Cook's note: The best method to obtain the sweet potato flesh is to roast 2 medium orange kumara until tender. Do not boil as it will be too watery and the burgers may not hold together properly.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.