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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