Ingredients
2 sweet potatoes
1 can of chickpeas
2 cloves of garlic, crushed
3 spring onions
Handful of chopped coriander
1 tablespoon of polenta
1 cucumber
2 tomatoes
1/2 fresh lime, juiced
1 tbsp of pumpkin seeds
1 tbsp of sesame seeds
1/2 cup of plain coconut yoghurt
1 handful of fresh mint
Coconut or olive oil
Instructions
Peel and steam the sweet potato until tender and then mash this with the chickpeas in a bowl.
Add the garlic, crushed, the onion, sliced and the coriander, roughly chopped.
Shape this mixture into little patties (burgers) and coat in the polenta.
Once you’re all done, refrigerate for one hour.
As the hour approaches, turn on the oven to 180 degrees to preheat.
While the patties are cooling, prepare the salad by slicing the cucumber and the tomatoes and mixing in a bowl with the seeds, juice and mint.
Once combined, stir through the yoghurt and season.
Now the patties are cooled, warm a medium pan with a little coconut or olive oil and lightly cook until browned very slightly. Now transfer to the oven to cook through and then serve with the salad and dressing.