Sweet Potato–Chickpea-Quinoa Burgers

Ingredients for Sweet Potato–Chickpea-Quinoa Burgers

• 80ml quinoa

• 1 medium orange sweet potato (350g )

• 350ml cooked chickpeas or one 425g can, rinsed and thoroughly drained

• 1 heaping tablespoon finely minced fresh ginger

• 1 teaspoon minced or crushed garlic

• 3 spring onions (whites plus light greens), cut into 1-inch pieces

• 3/4 teaspoons salt, or more to taste

• 2 teaspoons cumin seeds, lightly toasted

• 2-45ml fresh lemon juice, or to taste

• 6 tablespoons quinoa flour

• 130g green peas (steamed fresh or defrosted frozen)

• 150g unsalted peanuts, lightly toasted (optional)

• Crushed red pepper

• About 2 tablespoons grapeseed or high-oleic safflower oil for frying

• Nonstick cooking spray

How to make Sweet Potato–Chickpea-Quinoa Burgers

1. Combine the quinoa and 120ml water in a very small saucepan with a lid. Bring to a boil, cover the pot, and lower the heat to the slowest possible simmer, with a heat diffuser, if you have one, underneath. You'll have cooked quinoa in about 20 minutes. Uncover, fluff with a fork, and set aside.

2. Meanwhile, cut the sweet potato into rounds about 1 1/2 inches thick and steam over or cook in boiling water until fork-soft, about 15 minutes. Cool until comfortable to handle. Strip off and discard the peels and transfer to a food processor.

3. Add the chickpeas, ginger, garlic, spring onions, 3/4 teaspoons salt, cumin, and 2 tablespoons of the lemon juice to the sweet potato and process until reasonably blended. It doesn't need to be completely smooth.

4. Transfer the mixture to a bowl, then sprinkle in the cooked quinoa and the quinoa flour. Stir until all the quinoa disappears into the mixture. Gently fold in the green peas and peanuts, if using. Taste to see if it needs more salt or lemon juice and add a few big pinches of crushed red pepper flakes to taste.

5. Place a medium skillet over medium heat for about a minute, then add a scant 1/2 tablespoons oil and swirl to coat the pan. Heat for a little longer, until the oil is hot enough to instantly sizzle a dot of the sweet potato mixture. Turn the heat to low.

6. Use a nonstick-sprayed 1/3-cup measure to scoop-shape the batter as uniformly as possible. Carefully transfer as many burgers as will fit in a single layer to the hot, oiled pan, knocking the cup handle assertively against the side of the pan or using the back of a spoon to release the batter. Smooth the top surface with a dinner knife, so the burgers will crisp evenly, and push in the sides to help them keep their shape as they cook.

7. Cook over low heat for 8 to 10 minutes, or until golden brown on the bottom. (Longer cooking is OK—just not hotter. The sugar content of sweet potatoes causes them to burn easily at higher temperatures.) Use a small spatula with a thin blade to carefully loosen each burger and flip it over, adding more oil as needed and pushing the burgers back into shape if they slump or break.

8. Cook on the second side for 8 to 10 minutes, or until the bottoms are nicely browned. Continue to cook in batches until all the batter has been used. Serve hot or warm.

Toasted peanuts on top * Steamed peas on top * Yoghurt or Raita * Salsa Verde * A drizzle of pomegranate molasses

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.