Sweet Potato & Chickpea Burgers

Tofu Bolognese

Ingredients

3 med kumera

1 can chickpeas

2 tsp garam masala

1 onion

2 cloves garlic

1 tsp vege stock

1 cup frozen peas

1 cup coriander

4 burger buns

2 tomatoes

1 red onion

lettuce leaves

Vegan mayo, relish or sauce (optional)

Method

* Finely chop the onions and  garlic, and place into your fry pan/pot over a medium heat, then stir-fry with water.

* Fry for about 2-3 minutes, or until softened. Then add the frozen peas.

* Add the spices, then fry for 2 minutes – if it’s a little dry at this point, simply add more water to help it out.

* Stir in the beans/chickpeas and simmer until soft. Let the mixture cool and place in mashing bowl.

* Once the sweet potatoes have been baked let them cool and add them to the mashing bowl. Mash all ingredients adding finely chopped coriander for a burst of flavour. You can also add bread crumbs to bind the patty. Make into patties and place on a tray ready for the oven.

* Oven bake the patties for about 15 mins until golden brown.

* We’ve added basil leaves, radish and guacamole to our burger ~ throw in your favourite burger toppings!

Comments:

See high carb health website for more recipes.

Source: High carb health