Chickpea & sweet potato burgers

These nutritious burgers are the perfect vehicle to load with all your favourite trimmings – and you won’t believe how good the tofu mayo is!

SERVES 4 PREP 25min, plus chilling COOK about 25min

FOR THE BURGERS

• 1 sweet potato, about 200g (7oz)

• 2 x 400g tins chickpeas, drained and rinsed

• 1tbsp English mustard

• 1 garlic clove

• 1tbsp dried mixed herbs

• Zest 1 lemon

• 3tbsp plain flour, plus extra to shape

• 1tbsp oil

FOR THE PICKLED SLAW

• ½ red onion, finely sliced

• 1 carrot, coarsely grated

• ¼ cucumber, deseeded, finely sliced

• 2tbsp white wine vinegar

FOR THE VEGAN ‘MAYO’

• 300g pack silken tofu

• 1tsp Dijon mustard

• ½ garlic clove, crushed

• 1-2tsp lemon juice, to taste

• Lettuce, sliced tomato, vegan bread rolls, to serve

1 Peel the sweet potato and chop into small chunks. Boil in a pan of water until completely soft, about 10-15min. Drain well, set aside to briefly steam-dry.

2 Meanwhile, mix the slaw ingredients with a pinch each of salt and sugar. Toss well and set aside to lightly pickle. For the ‘mayo’, use a hand blender or food processor to whizz the silken tofu with the mustard, garlic and lemon juice. Season to taste.

3 Tip sweet potato and remaining burger ingredients (except oil) into a food processor. Season well, then whizz until well combined. Using floured hands, shape mixture into 4 patties. Chill in the fridge for at least 20min or until ready to cook.

4 Heat the oil in a large frying pan and cook patties for 3-5min on each side until crisp and piping hot. Serve in buns with the mayo and trimmings, and a serving of pickled slaw on the side.

PER SERVING (INCLUDING 1TBSP MAYO): CALS 337; FAT 10G; SAT FAT 1G; CARBS 42G