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Spicy corn & chickpea burgers
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Total Time:
40 minutes
Zesty vegan burgers bursting with flavor and textures. Packed with veggies for a healthy and satisfying meal. Make extras to freeze for later. Serve with a side salad.
Ingredients:
  • 2 large ripe tomatoes
  • tomato ketchup
  • 800 g sweet potatoes
  • 2 teaspoons smoked paprika
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander (15g)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 heaped tablespoons plain flour plus extra for dusting
  • 1 lemon
  • 1 small round lettuce
  • 4 wholemeal burger buns
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6 and scrub the sweet potatoes clean. Halve and cut them into wedges, then season with a pinch of sea salt, black pepper, and 1½ teaspoons of paprika. Drizzle with ½ tablespoon of olive oil, toss to coat, and spread on two baking trays in a single layer. Bake for 35 to 40 minutes until golden and cooked through. Drain the chickpeas and sweetcorn, then blend in a food processor with coriander leaves and stalks. Add spices, flour, sea salt, and lemon zest, pulsing until combined but still textured. Shape into four patties, refrigerate for 30 minutes to firm up. Fry the patties in olive oil for about 10 minutes until golden and cooked through. Assemble burgers with lettuce, tomato, and coriander in buns with ketchup. Toss remaining lettuce and tomato with olive oil, lemon juice, and season to serve alongside the burgers and sweet potato wedges.

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