Introduction
If you’re looking to indulge in a delicious plant-based meal, this recipe for smoked paprika chickpea burgers served with sweet potato wedges is perfect for you. Packed with flavor and nutrients, these burgers are not only satisfying but also easy to prepare. With a crispy exterior and a hearty texture, they are sure to please vegetarians and meat-eaters alike. Let’s dive into the detailed ingredients needed and the simple steps to create this delightful dish.
Detailed Ingredients with measures
– 800g sweet potatoes
– 2 teaspoons smoked paprika
– Olive oil
– 1 x 400g tin of chickpeas
– 1 x 340g tin of sweetcorn
– ½ a bunch of fresh coriander
– ½ teaspoon ground coriander
– ½ teaspoon ground cumin
– 3 heaped tablespoons plain flour, plus extra for dusting
– 1 lemon
– 1 small round lettuce
– 2 large ripe tomatoes
– Tomato ketchup
– 4 wholemeal burger buns
– Extra virgin olive oil
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Yield
4 servings
Enjoy creating this delicious meal that pairs crispy sweet potato wedges with flavorful chickpea patties. Gather your ingredients, follow the method, and savor the delightful flavors of this wholesome dish!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat the oven to 200ºC/400ºF/gas 6.
Step 2: Prepare Sweet Potatoes
Scrub the sweet potatoes clean, then halve and cut them into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of smoked paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat, and spread the wedges in one layer onto two baking trays.
Step 3: Bake Sweet Potatoes
Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
Step 4: Prepare the Chickpea Mixture
While your wedges are cooking, drain the chickpeas and sweetcorn and place them in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks.
Step 5: Add Spices and Combine
Add the spices (ground coriander and ground cumin), flour, and a pinch of sea salt to the food processor. Grate in the lemon zest, then pulse until combined but not smooth—you want to retain a bit of texture.
Step 6: Shape Patties
On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Place them onto a tray and put in the fridge for around 30 minutes to firm up.
Step 7: Cook Patties
Heat a splash of olive oil in a large frying pan over medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Step 8: Prepare Salad Components
Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
Step 9: Assemble Burgers
Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the cooked patties.
Step 10: Final Burger Assembly
Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves, and finally place the tops of the burger buns on.
Step 11: Prepare Side Salad
Chop the remaining lettuce and any leftover tomato. Drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, and toss to coat.
Notes
Storage
Leftover patties can be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestion
Serve the burgers with the sweet potato wedges and the salad for a complete meal.
Customization
Feel free to add additional toppings such as avocado or different sauces to the burgers according to your preference.
Cook techniques
Roasting Sweet Potatoes
Scrub sweet potatoes clean, halve them, and cut into wedges. Season with salt, pepper, and smoked paprika. Drizzle with olive oil and roast at 200ºC/400ºF for 35 to 40 minutes until golden.
Chickpea and Sweetcorn Patty Preparation
Drain chickpeas and sweetcorn, then combine in a food processor with coriander leaves and stalks, spices, flour, and lemon zest. Pulse until mixed but not smooth, retaining texture.
Shaping Patties
On a flour-dusted surface, divide the mixture into four equal parts and shape into patties about 2cm thick. Refrigerate for 30 minutes to firm up before cooking.
Cooking Patties
Heat olive oil in a frying pan over medium heat. Add patties and cook for around 10 minutes, turning halfway, until golden and cooked through.
Assembling the Burgers
Cut the burger buns in half, adding ketchup to the base. Layer with cooked patties, sliced tomatoes, lettuce leaves, and coriander before topping with the bun tops.
Preparing the Side Salad
Chop any remaining lettuce and tomato. Drizzle with extra virgin olive oil and lemon juice, season, and toss to coat. Serve alongside burgers and sweet potato wedges.
FAQ
Can I use other types of potatoes?
Yes, you can substitute sweet potatoes with regular potatoes, but adjust cooking times as needed.
What can I use instead of chickpeas?
You can substitute chickpeas with black beans or lentils for a different flavor and texture.
Can I make the patties in advance?
Yes, you can prepare the patties in advance and refrigerate or freeze them for later use.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free flour alternative in place of plain flour.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or pan before serving.
Conclusion
This recipe combines the richness of sweet potatoes with chickpeas and sweetcorn to create satisfying plant-based burgers. The smoky flavor from the paprika and the freshness from the coriander enhance the overall taste profile, making it a delightful meal option. Pairing these burgers with crispy sweet potato wedges and a refreshing salad elevates the dish further. It’s a wholesome, delicious meal perfect for any occasion.
More recipes suggestions and combination
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Vegetable Stir-Fry with Sweet Potatoes
Sauté sweet potato cubes with assorted vegetables, garlic, and soy sauce for a quick, healthy vegetable stir-fry.
