Golden brown and oh-so moreish, these plant-based patties are packed with tender chickpeas and sweet potatoes. Topped with a zingy veggie slaw and a velvety vegan mayo, this is a recipe to return to time and time again.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
337
Ingredients
For the burgers
1
sweet potato
2
tins chickpeas
1Tbsp.
english mustard
1
garlic clove
1Tbsp.
dried mixed herbs
Zest of 1 lemon
3Tbsp.
plain flour
1Tbsp.
oil
For the pickled slaw
1/2 red onion finely sliced
1
carrot, coarsely grated
1/4 cucumber, deseeded and finely sliced
2Tbsp.
white wine vinegar
For the vegan 'mayo'
300g
silken tofu
1Tbsp.
Dijon mustard
1/2 garlic clove, crushed
1-2 tbsp lemon juice, to taste
lettuce, sliced tomato, vegan bread rolls, to serve
Directions
Step 1
Peel the sweet potato and chop into small chunks. Boil in a pan of water until completely soft, about 10-15min. Drain well, set aside to briefly steam-dry.
Step 2
Meanwhile, mix slaw ingredients with a pinch each of salt and sugar. Toss well and set aside to lightly pickle. For the ‘mayo’, use a hand blender or food processor to whiz the silken tofu with the mustard, garlic and lemon juice. Season to taste.
Step 3
Tip sweet potato and remaining burger ingredients (except oil) into a food processor. Season well, then whiz until well combined. Using floured hands, shape mixture into 4 patties. Chill in the fridge for at least 20min or until ready to cook.
Step 4
Heat the oil in a large frying pan and cook patties for 3-5min on each side until crisp and piping hot. Serve in buns with the mayo and trimmings, and a serving of pickled slaw on the side.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
