I don't know about you but I'm so happy that spring is here. The promise of all the delicious fresh produce and lighter food that lies ahead has me very excited. Don't get me wrong I LOVE all the rich and hearty fare of winter but by the time September rolls around I'm ready for something with a bit more brightness and crunch.
These wholesome vegetarian patties are quick and easy to throw together. Gorgeously soft and moist, they are bursting with flavour.
I love to serve them inside crisp lettuce leaves. Alternatively use your favourite burger buns. Fill with all your favourite burger fixings.
They'd also be really excellent paired with poached eggs and sautéed mushrooms for Brunch.
Give them a go. Happy spring eating!
Chickpea, sweet potato & kalamata olive burgers
1 x 400g tin chickpeas - drained and rinsed
3/4 cup cooked sweet potato** (orange kumara) - firmly packed
12 pitted kalamata olives - roughly chopped
3 tablespoons rolled oats (use 2 tablespoons tapioca or GF flour to make gluten free)
3/4 cup finely grated parmesan cheese (omit to make dairy free)
2 spring onions - green part finely chopped
1 large garlic clove - finely diced
Zest of 1 lemon
Sea salt and cracked black pepper
4 large iceburg lettuce leaves
1/2 avocado - sliced
1 medium carrot - grated
1 cup sprouts
Tomato relish - as desired
Preheat oven to 220 degrees celsius.
Place all the patty ingredients into a food processor. Add sea salt and cracked black pepper to taste. Blitz until well chopped and coming together. Divide the mixture into 4 equal parts. Use your hands to form patties. Place on a lined baking tray, brush with oil and bake for 15-20 minutes until golden.
To serve: Place a lettuce leaf on each plate. Fill with the salad ingredients and patties. Top with relish if using. Serve immediately.
**The best method to obtain the sweet potato flesh is to roast 2 medium orange kumara until tender. Do not boil as it will be too watery and the burgers may not hold together properly.