Step 1

First, pre-heat the oven to 200° C / 400° F and prepare flax eggs.

Step 2

Cut your sweet potato into quarters lengthwise, brush a bit of olive oil on it and put into a hot oven for about 30 min - until you can pierce the flesh with a knife easily.

Step 3

For METHOD 1: Heat up 1 tbsp of olive oil in a pan. Add in onion and fry until translucent. Add in garlic and fry for another 1-2 minutes. Take off the heat and set aside.

Step 4

Put chickpeas into a food processor and pulse a few times. Personally, I like them to be a bit coarse so that I get a few bits of chickpeas in my burgers, but you can process them more if you like your burgers to be smoother.

Step 5

Transfer chickpeas into a large mixing bowl. Put your roasted sweet potato into the food processor (no need to wash it) and turn the baked flesh into a sweet potato mash. You could also just use a fork or a potato masher, but I don't like the extra washing up.

Step 6

Add all other burger ingredients to the bowl with chickpeas and mix well.

Step 7

Form patties using your hands - if the mixture isn't sticky enough, add a few drops of water. Place formed patties in the fridge for 30 minutes to firm up.

Step 8

For METHOD 1: Heat up a griddle pan, brush your patties with olive oil and fry until browned on both sides.

Step 9

For METHOD 2: Pour about 1 cm of oil into a pan. Slowly heat up the oil. After a few minutes, you can test the oil by putting a bit of the mixture in it. If the oil around it sizzles and the mixture is getting brown slowly (i.e. doesn’t not burn straight away), the oil is at the correct temperature. Place several burgers in the oil and fry them for about 4-5 minutes (depending on thickness) before flipping them to the other side for another 5 minutes. Fish them out and place on a piece of kitchen towel to get rid of excess fat.