These burgers are a great vegetarian option whilst still keeping the protein high with chickpea's and quinoa. I usually cool the sweet potato before using in the mix which helps them to bind and become a bit firmer. Once cooked you can keep in the freezer so they are on hand any time you need a quick meal, just throw together a salad like this carrot, rocket, cranberry and coriander one to serve them with.
1 x can chickpeas, drained
1 cup steamed sweet potato
1 zucchini, grated
1 cup cooked quinoa (you will need to cook about 1/3 cup raw)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 handful of coriander, finely chopped
reek yoghurt to serve
Whiz the chickpeas up in a food processor and then combine with the sweet potato, zucchini, quinoa and spices with a pinch of salt and pepper. Form into 8 patties. Heat a pan on medium heat and melt 1 teaspoon coconut oil, cook the burgers for 3-4 minutes each side until browned.