Chickpea & Roasted Pepper Burgers

Serves 5

What You Need:

For the paprika mayonnaise: 

5 tbsp. mayonnaise 

1 tsp. smoked paprika 

2 tsp. lemon juice 

salt

For the burgers: 

1 small sweet potato 

1 tsp. olive oil + 2 tbsp. extra for frying 

1 clove garlic, minced 

1 jalapeño pepper, seeded and minced  

1 tsp. ground cumin 

¼ tsp. chili powder 

1x 14 oz. (400g) can chickpeas, drained  

¼ cup (60g) roasted red pepper, drained, chopped 

5 tbsp. panko breadcrumbs  

2 tbsp. fresh parsley, finely chopped 

salt & pepper

5 burger buns 

lettuce leaves, to serve 

What You Need to Do:

1. Make the paprika mayonnaise by mixing together the mayonnaise, smoked paprika and lemon juice. Season to taste with salt and set aside. 
2. Boil the sweet potato in a small pot until tender, this will take approximately 15 minutes. Drain and cool before cutting into small cubes. 
3. In a small skillet, warm 1 teaspoon of olive oil over medium heat. Add the garlic, jalapeño pepper, cumin and chili powder. Stir to combine and cook for a minute. 
4. In a food processor, pulse the chickpeas until finely chopped, but not puréed. Transfer into a large bowl and add the roasted red peppers, panko breadcrumbs, parsley, sweet potato and garlic. Season to taste with salt and pepper. Using your hands, mix until well combined and then form the mixture into 5 patties. 
5. Place the remaining olive oil in a large skillet over a medium-high heat. Add the patties and cook for 3 minutes on each side, until golden brown.  
6. Place a lettuce leaf on the bottom half of each bun, top with a chickpea burger and spoon over the paprika mayonnaise. Serve immediately

Carbs: 61 g    Pro:  15 g    Fats: 22 g    Fiber: 10 g    Calories: 482