This all veggie dish is absolutely packed with flavour & texture, the perfect mid week fix if you’re looking to vary your burger repertoire up a little.
Prep Time – 40 minutes (Including storage time) Cooking Time – 20 minutes
- 1 Tin Organic Chickpeas
- 1 large Cup Frozen / Fresh Sweetcorn
- 3 Tbsp Organic Buckwheat Flour (Rye flour would work well too)
- 2 Tsp Cumin
- 1 Tsp Smoked Paprika
- 1 Large Handful Fresh Coriander
- 3-4 Medium Sweet Potatoes
- 4 Tsp Coconut Oil
- 1 Large Handful Fresh Rocket (Per Person)
Lets start with the easiest part – Open up the Chickpeas and rinse under a cold tap – add them straight into your blender…I’m a big fan of the Nutri-Bullet so thats what I use here.
If your using Frozen Sweetcorn you’re going to have to cook it slightly – Add to a pan of water and bring to a gentle simmer for around 4-5 minutes but no longer.
If you have Sweetcorn from the can give it a good rinse under the cold tap and allow to drain.
Drain any excess water from your Sweetcorn and again add this to the blender.
Wash your Fresh Corainder and then roughly chop or tear apart before putting into the blender mix.
Now add your spices, 1 Tsp Cumin and 1 Tsp Smoked Paprika then give it all a good mix in the blender – You may find like me that occasionally you need to unclog the blades of your blender – don’t worry this is quite normal so spoon out any mixture into a bowl and continue to blend the rest until the vast majority is mixed smoothly. You can leave a few bigger bits of Chickpea and Sweetcorn as this will add to the texture or the burgers!
When you have your mix done add it all to a mixing bowl and start adding your Buckwheat Flour 1 Tbsp at a time until the consistency thickens up a little and is easier to handle.
When you have the right consistency take a worksurface or chopping board and lightly cover in flour – Taking 1 Tbsp of the mixture place this onto the floured surface and using either your spoon or hands begin to shape the burger.
(Note – Using a light covering of flour will prevent your mixture from sticking and also helps to bind the mixture too.)
When you’ve made the burgers place them on a baking tray or plate and put in the fridge to set for around 30 minutes.
Want to get ahead here? Make these burgers at the weekend and have them ready to go in the pan for monday evenings dinner.
Whilst your burgers are firming up in the fridge we focus our attention on the sweet potato element of the dish – Start by slicing in half, then half again before dicing into around 2cm square pieces.
Rinse your Sweet Potato under the cold tap and add to a baking tray along with 2 Tsp of Coconut Oil and get them straight into the oven at around 200 Degrees.
After around 10 minutes bring your Sweet Potato out and add a good Tsp of Cumin. Give them a good stir around to ensure they are coated in Coconut Oil and don’t stick to the tray.
Back in the oven now on a reduced heat of around 160 Degrees – Keep a check on them when we come back to the burgers.
After your burgers have rested in the fridge they should be a little firmer?
If not don’t worry too much they should still be packed with flavour!!!
Using a large frying pan add 2 Tsp Coconut Oil and allow to melt over a medium heat – now we’re ready to get those burgers cooking.
Depending on the size of your frying pan this will dictate how many burgers you can cook at once, I managed to get all 4 in at the same time – Simply leave on a medium heat to start and when the under side begins to brown slightly (After around 4-5 minutes) give them a quick flip with either a fork or spatula and let the other side cook.
When the burgers are done remove from the heat – set to one side for a minute whilst you remove your Spicy Sweet Potatoes from the oven.
Bringing this dish together couldn’t be easier simply serve the Chickpea Burgers and Spicy Sweet Potatoes with some peppery Fresh Rocket!
A Good Drizzle of Extra Virgin Olive Oil should do the trick to accompany this too.
PS – If you attempt this recipe I’d love to see the finished product so simply tag Real Food Func on Facebook or Twitter and help spread the work of Real Food Function to everyone around you.