Chickpea, Sweet Potato and Kalamata Olive Burgers

. September, 2017
Photography by Kelly Gibney.
Chickpea, Sweet Potato and Kalamata Olive Burgers

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


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


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.