Vegan Sweet Potato Burger

Ingredients

• 400 g sweet potatoes (about 1 medium)
• 200 g Chickpeas (canned; drained weight)
• 50 g soy flour
• 50 g almond flour
• Salt
• Pepper
• Cayenne pepper
• 1 tsp coriander powder
• 4 tbsp whole wheat breadcrumbs
• 1 tbsp Olive Oil
• 4 vegan burger buns (with sesame seeds)
• 2 leaves frisée lettuce
• 0.5 bunch cilantro
• 1 mild chili pepper
• 1 large tomato
• 80 g vegan mayonnaise (4 tbsp)

Instructions

1. 1.

   Peel the sweet potatoes, cut into pieces and bring to a boil in a pot with a little water; cook for about 15 minutes. Drain the chickpeas, rinse them, and mash together with the slightly cooled sweet potatoes using a potato masher. Add soy and almond flour, season with salt, pepper, cayenne pepper, and ground coriander. If needed, add a bit of water. Let rest for about 15 minutes.

2. 2.

   Shape the mixture into 4 flat patties and coat them in breadcrumbs. Heat olive oil in a pan and fry the patties over medium heat until golden brown on both sides.

3. 3.

   Wash and dry the lettuce leaves; set aside. Roughly tear the cilantro. Wash the tomato and slice it. Slice the chili pepper into rings. Cut the burger buns open and toast the cut sides in a hot, fat‑free pan.

4. 4.

   Place the bottom bun on a plate and arrange any remaining ingredients on top as desired. Cover with the top bun and serve.