Chickpea and Nut Burgers with Sweet Potato Chips

• small red onion↗

  coarsely chopped

• large garlic clove↗

  peeled and halved

• mixed nuts25g g

  for example, Brazil nuts, almonds, hazelnuts, walnuts and pecans

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• canned chickpeas↗400g g

  drained and rinsed

• regular wholegrain flour↗25g g
• small pack of coriander
• lemon↗1

  ½ juiced + ½ sliced into wedges, for serving

• cold-pressed rapeseed oil↗2 tsp tsp
• sweet potato↗300g g

  peeled and cut into long wedges

• cold-pressed rapeseed oil↗1 tsp tsp
• spinach, watercress and arugula mix50g g
• ripe tomatoes↗2

  sliced into wedges

• cucumber

  sliced

• зелена цибуля↗2

  обрізана і тонко нарізана

• бальзамічний оцет↗2 tsp
• повножирний натуральний біо-йогурт↗50g
• дрібно нарізана м'ята2 tbsp

Step-by-step instructions

1. 1

   To make the yogurt sauce, mix the yogurt and mint in a bowl, cover and chill until serving.

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Fill a medium saucepan halfway with water and bring to a boil. Add the sweet potato pieces and cook for 4 minutes, then drain through a colander and return to the saucepan. Drizzle with oil, stirring until they are lightly coated, then season with ground black pepper.

3. 3

   Spread the potatoes on a small tray and bake for 15 minutes. Remove from the oven, turn over and cook for another 10 minutes, until soft and slightly browned.

4. 4

   While the chips are cooking, prepare the burgers. Place the onion, garlic, nuts and spices in a food processor and add plenty of freshly ground black pepper. Blend until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blend until the mixture comes together into a thick paste. It should not be overly smooth, as some texture is needed for the burgers to have a bit of crunch. Form the mixture into 4 balls and flatten them into burgers, about slightly less than 2 cm (≈ ¾ inch) thick.

5. 5

   Heat 1 tsp of oil in a medium non‑stick skillet over low heat and fry the burgers on one side for 5 minutes. Add the remaining 1 tsp of oil to the pan and flip. Cook the other side for another 5 minutes or until nicely browned and fully cooked, keeping the heat low to avoid burning.

6. 6

   Divide the lettuce leaves, tomatoes, cucumber and green onion between two plates. Add the burgers, chips and mint sauce, along with a few lemon wedges for squeezing. Drizzle the salad with balsamic vinegar and serve.