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Time to make:
25 mins (Hands-on time: 15 mins, Cooking time: 10 mins)
$5.40 per serve
(at time of publication)
Full ingredients list:
- 400g sweet potato, peeled, chopped
- 400g can chickpeas, rinsed
- 2 green onions, finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon dried chilli flakes
- 1 teaspoon lemon zest
- 2 eggs, beaten
- 2 tablespoons chopped flat-leaf parsley
- cooking oil spray
- 2 tablespoons sweet chilli sauce
- 1 tablespoon lemon juice
- 4 sourdough rolls, halved, toasted
- 2 cups baby spinach leaves
- 1 large tomato, sliced
- 1/2 small avocado
- 50g reduced-fat feta
Nutritional information (per serve)
Instructions and steps:
Step 1 Steam sweet potato in a large saucepan of boiling water for about 8 minutes, until very tender. Blend sweet potato with chickpeas in a food processor, until roughly crushed. Combine with green onion, cumin, chilli flakes and lemon zest. Gently stir in eggs and parsley.
Step 2 Spray a large frying pan with oil and place over medium-high heat. Divide mixture into four and spoon into pan, forming 10cm-diameter patties. Cook for 2–3 minutes on each side, or until golden and cooked through. Combine sweet chilli sauce and lemon juice in a small bowl.
Step 3 Top toasted rolls with baby spinach leaves, then patties, tomato, avocado and feta. Drizzle with sauce, then top with the other half of roll.
For a milder flavour, serve with tomato chutney instead of using the sweet chilli sauce mixture.
About this recipe
First published: September 2012