The rich flavour of roasted nuts mingles well with the depth of the smokey sweet potato burgers. Add in extra anti inflammatory properties via the addition of turmeric and you have a nutrition packed meal!

While it may look like a lot of ingredients, this meal is really very simple to put together. The good news is, the burgers freeze well, so if you decide to make a double or even a triple batch, you can have a quick last minute meal on hand.

Sweet Potato and Chickpea Burgers

  • 1 large sweet potato, cooked (I used 2 cups)

  • 1 x 400g can of chickpeas or equivalent, drained and rinsed

  • 1 large brown onion, finely diced

  • 1/4 cup red capsicum finely chopped

  • 4 cloves of fresh garlic, minced

  • 3 flax eggs

  • 1-2 tbsp psyllium husks added slowly as needed (if needed)

  • 1/2 – 1 cup buckwheat flour

  • 2-4 TBSP of your favorite healthy oil

  • 1.5 tsp cumin

  • 1 tsp Italian seasoning blend OR 1 tsp each fresh tarragon, marjoram, parsley and chives finely chopped

  • 1 tsp smokey paprika

  • 1/4 tsp cayenne pepper (optional)

  • 1/2 tsp Celtic sea salt or Murray River salt or to taste

  • freshly ground black pepper or Tasmanian Mountain Pepper, to taste

Turmeric Rice

  • 1 cup organic basmati rice

  • 1 tsp organic turmeric

  • 1/2 cup mixed raw cashews, sunflower seeds and pepitas

  • oil for roasting nuts

Method

Make the rice by adding 1 cup basmati to a large pot and 2 cups water. Pop the lid on the pot. Bring to the boil, then turn down to simmer. Add in salt and oil around the 10 minute mark.

Add all the burger ingredients, except for the psyllium husk, into a blender and pulse until well combined. Place into a large stainless steel mixing bowl and mix until well combined. If the mix is too wet and doesn’t hold together, slowly add in psyllium a tablespoon at a time and give it time to ‘swell’. Taste and adjust salt/pepper if needed.

Form into patties, by hand and place into a fry pan with some oil for shallow frying. Cook on each side for approximately 6 minutes or until golden.

Check on the rice and add in turmeric when done.

Quickly roast the nuts and seeds by adding a few tablespoons of oil such as coconut or rice bran oil in a frypan. Add the nuts and cook on a medium heat until roasted. Keep stirring so they don’t burn on one side.

Fold the nuts into the rice.

Serve with a salad