50 Min.
​Medium
​Indian burger with sweet potato and chickpea patties
The Indian Burger with Sweet Potato and Chickpea Patties is a delicious vegetarian version. This burger is high in protein and fiber as it is mainly made from sweet potatoes and chickpeas.
The patties are made from boiled and mashed sweet potatoes and chickpeas. Spices such as cumin, coriander, ginger and turmeric are added to create the typical Indian taste. Some recipes also add chopped onions and garlic to enhance the flavor.
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The patties are then fried in a pan until crispy and golden brown. They are served in a burger bun, often with a layer of fresh vegetables such as tomatoes, cucumbers and lettuce. A popular topping for this burger is a yogurt and mint dressing, which adds a refreshing touch.
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TIP:
For a great burst of color in your buns, add a bit of yellow food coloring to the dough in addition to ground saffron.
40 Min.
​Preparation
10 Min.
​Preparation
​Ingredients
For 2 servings
​Watch our video
​For the burger
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2 potato buns
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50 g baby spinach
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2 portions of mango chutney
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50 g unsalted peanuts
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1 red chili (e.g. habanero)
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1/2 bunch of coriander
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For the patties
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1 large sweet potato
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1 red onion
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1 clove of garlic
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1 tbsp curry powder
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1/2 tsp garam masala
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1/2 tsp salt
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1/2 tsp chili powder
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1 egg
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140 g canned chickpeas
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1 bunch of coriander
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3 1/2 tbsp chickpea flour
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3 tbsp nutritional yeast
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1 tsp Madras curry
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3 tbsp wheat gluten (seitan base)
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2 tbsp coconut oil
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For the cucumber raita
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1/2 bunch of mint
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1/2 bunch of spring onions
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1 small piece of ginger (~ 6 cm)
1/2 cucumber
250 g yogurt (min. 10% fat)
1/2 teaspoon salt
1 lemon
Preparation in 9 steps
​Start by preparing the cucumber raita: First, wash the cucumber, cut it lengthways and scoop out the inside. Then grate the rest of the cucumber and put it in a bowl lined with kitchen paper. Sprinkle salt over it. Clean the spring onions and cut into thin rings. Peel the ginger and grate finely. Clean, dry and finely chop the mint. Mix the yogurt, spring onions, ginger, cucumber pieces and mint together in a bowl. Squeeze out the lemon juice and stir in. Then put the mixture in the fridge.
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Prepare the hob by heating a saucepan with water and salt or setting the gas grill with a reversible plate to direct high heat.
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For the burger patties, pierce the sweet potato a few times all over with a fork and place it in a pan of hot water for 30 to 45 minutes. Alternatively, the sweet potato can be placed on a reversible plate and cooked with the lid closed for about an hour until it is completely soft.
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First, peel and roughly chop the onion and garlic. Then heat a cast iron pan either on the hob or on the gas grill with 1 tablespoon of coconut oil for about a minute on medium heat. In this pan, the onions and garlic are sautéed for about 2 minutes. Then add the curry powder, garam masala, salt and chili powder and fry the whole thing for another 2 minutes, stirring constantly.
Add the curry powder, garam masala, salt and chili powder and fry the mixture for another 2 minutes, stirring constantly.
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Put the contents of the pan into the blender. Wash the coriander, shake it dry and also put it in the blender. Remove the skin from the sweet potato. Also add the egg, chickpeas, nutritional yeast and sweet potato. Mix everything on the highest setting for about 1 minute until a uniform mixture is formed. Finally, wheat gluten is added and mixed again for 30 seconds until a sticky dough forms.
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The remaining coconut oil should be added to the turntable or in the pan and about 2 tablespoons of the sweet potato mixture should be spread on each patty. It should be fried for about 3 minutes until the patty can be easily moved on the plate. Then the patty should be turned over and fried again for 3 minutes.
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The burger buns are cut open and both halves are spread with margarine. They are then roasted with the cut side down on the grill plate or in the pan for about 30 seconds.
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Clean the baby spinach thoroughly and shake dry. The same applies to the coriander, which is roughly chopped after shaking dry. Clean the cast iron pan with a kitchen towel and roast the peanuts in it on the side hob at medium heat for about 3 minutes until they have reached an even brown color. Wash the chili thoroughly, remove the seeds and cut into fine rings.
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Now spread cucumber raita on the halves of the burger bun. A sweet potato patty, baby spinach, more cucumber raita and a second sweet potato patty are stacked on the bottom half of the bun. The whole thing is garnished with chili rings, mango chutney, coriander and peanuts. Finally, the top half of the bun is placed on top and finally served.
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