Sweet Potato and Chickpea Burger with Tahini Spread

I was surfing the web and saw that most of the food-related updates were connected to the Superbowl. Finger foods, bar bites, burgers and beers comprised most of my news feed. To add to that, I was missing vada pav from back home. This dish was a result of all such thoughts. I decided to use sweet potato as the primary ingredient. Most vegetarian burgers contain mushrooms – but I’m not a big fan of them. To add some body to the burger, I used chickpeas. This combination worked great together and the patty had layers of flavour and texture. When slathered with some tahini yogurt dip topped with thinly sliced onions, it was a perfect bite. It is not very oily and the patty has loads of texture on its own. We paired it with wholemeal buns – but they are good enough to eat on their own. For those who are vegans, you can just skip the yogurt spread. I would love to hear how it turned out in case you try it 🙂

Recipe Details :
Serves: 3 pax
Time: 45 mins
Difficulty: Medium

Ingredients :

  • For burger patty

  • 1 sweet potato
  • 2/3 cup chickpeas, soaked overnight. Else use canned ones.
  • 1/3 cup of all-purpose / wheat flour
  • 1 tsp coriander powder
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt to taste

  • For tahini spread

  • 1/2 cup greek yogurt
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste

Sweet potato and chickpea burger

Sweet potato and chickpea burger with tahini spread


To make the patty:

  • If you are not using canned chickpeas, pressure cook or boil soaked chickpeas till they are soft.
  • Wash and peel the sweet potato. Coarsely grate it to yield around 2 cups. Once grated, squeeze out the water from the sweet potato.
  • In a bowl, take the grated sweet potato, chickpeas, flour, salt and the spices. Mix well to combine. While mixing, try to keep different textures of the chickpeas. I left some whole, some were partly broken and some were smoothened into a paste.
  • Make rounds of the patty mixture and flatten them.
  • Sweet potato and chickpea burger patty

    Sweet potato and chickpea burger patty

  • Heat a non-stick pan on medium flame and add the oil. Place a flattened patty and let it cook on one side. After about 2 mins, flip it to the other side. Remove it when golden brown and crisp.

To make Tahini spread:

  • For the spread, take all the spread ingredients in a bowl and stir. It will seem thick at the start, but as you keep stirring it, you will get the desired consistency.
  • To assemble the burger, I placed the patty on the lower half of the bun, added a layer of onions on top of it and then topped it off with the delicious tahini spread. We had a great meal!

Tips:

  • Do not overcook the chickpeas. You need them to give texture to the patty.
  • Squeeze as much water as you can from the sweet potato. If the patty mixture is too “wet”, it will not get crisp.

Sweet Potato Patties/ Sweet Potato Sandwich Filling

After trying out a few recipes, I have realized that sweet potatoes can be as versatile as potatoes. They can be baked, fried, sautéed or grilled – and the dish turns out to be good each time. While thinking of how they can replace potatoes, it struck me that I could make them into a patty, slather some ketchup on them, and make some delicious burgers. I have also tried them as a filling inside sandwiches and they are pretty good that way too. The sides can be ketchup or coriander and mint chutney and the dish feels totally complete. They are easy to make and can be served in parties too.

Recipe Details :
Makes: 8 patties
Time: 40 mins
Difficulty: Easy

Ingredients :

  • 4 sweet potatoes
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped (optional)
  • 1/2 cup coriander, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp gram flour/besan
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp lime juice
  • Oil as required

Method:

  • Boil the sweet potatoes in a lidded vessel on high flame for around 20 mins. The skin will start peeling in the water which is fine. Switch off the flame.
  • Now wash them under cold water and peel them completely.
  • Mash the sweet potatoes and add the remaining ingredients including the spices. Mix well to form a smooth mixture
  • Brush a saute / non-stick pan with a little bit of oil and place it on medium heat.
  • Sweet potato patties on the pan

    Sweet potato patties on the pan

  • Make a round shape of the mixture in the palm of your hands and place it gently on the pan as shown in the above pic.
  • Cook one side for about 3 – 5 mins and then flip. Brush the other side with a little oil. Dab the patties slightly using a spatula and make them slightly thinner. Cook until brown. Flip till you see both sides crisp as shown in the picture below.
  • Sweet potato patties

    Sweet potato patties

  • I used the the extra mixture as a sandwich filling with toasted bread. That tasted equally delicious with the crisp and crunchy toast balancing the delicious sweet potato filling.

Tips :

  • Be careful while peeling the sweet potatoes post boiling. They will be very hot.
  • Cook the patties on a medium – low flame and do not crowd the pan.
  • If you’re sweet potatoes seem to be on the sweeter side, increase the spice and lime to compensate.