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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.