INGREDIENTS

• 1 large sweet potato roasted (about 500g / 1lb)
• 150 grams cooked chickpeas or canned, drained and rinsed
• 300 grams cooked brown rice day old if possible
• 1 small red onion finely diced
• 2 cloves garlic minced
• 20 grams fresh parsley chopped
• 75 grams walnuts in small pieces
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons cumin
• 1 teaspoon sea salt to taste
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper to taste

INSTRUCTIONS

1. Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper.
2. In a large bowl, mash the (skinned) sweet potato with a fork until fairly smooth. Add the remaining ingredients and mash into a rough consistency that holds together when pressed.1 large sweet potato,150 grams cooked chickpeas,300 grams cooked brown rice,1 small red onion,2 cloves garlic,20 grams fresh parsley,75 grams walnuts,2 tablespoons olive oil,1 tablespoon apple cider vinegar,2 teaspoons cumin,1 teaspoon sea salt,1/2 teaspoon black pepper,1/2 teaspoon cayenne pepper
3. Separate the mixture into about 10 equal balls, then use your hands to form them into patties about 2 cm (3/4 in.) thick. Place onto the prepared baking sheet.
4. Bake for 35-40 minutes, or until lightly golden. The burgers will be slightly delicate right out of the oven, but can be lifted with a spatula. Serve with buns and toppings.
5. Leftovers keep well at room temperature for a couple of days, and the mixture freezes well before baking. If frozen after baking they tend to get a bit crumbly after thawing.

NOTES

If you’d like to take an extra step for more depth of flavour, sauté the onions and garlic for a couple of minutes before adding, and toast the walnuts. It’s not necessary but can mellow out the onions and add another layer with the walnuts.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.