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. You could also use your favourite burger buns.
Serves: 4
INGREDIENTS
Patties
1 400 gram tin chickpeas, drained and rinsed
¾ cup cooked sweet potato, firmly packed
12 pitted kalamata olives, roughly chopped
2 tablespoons rolled oats
¾ cup finely grated parmesan cheese
2 spring onions, green part finely chopped
1 large garlic clove, finely diced
zest of 1 lemon
sea salt and cracked black pepper
To assemble
4 large iceberg lettuce leaves
½ avocado, sliced
1 medium carrot, grated
1 cup sprouts
tomato relish, as desired
METHOD
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.
Cook's note: 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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeSmoky, Spicy Tempeh Burger with Sundried Tomato Sauce
Article by Kelly Gibney
RecipeMoroccan Chickpea, Beetroot and Mint Burgers
Article by Claire Aldous
RecipeKumara and Quinoa Burgers with Avocado, Herb Salad and Harissa Yoghurt Mayo
Article by Sarah Tuck
RecipePortobello Mushroom, Balsamic Onion and Goat’s Cheese Burgers
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!