Vegan or vegetarian recipe for chickpea and sweet potato burgers – add the additional toppings of your choice

375 ml (1½ C) orange flesh sweet potatoes, peeled and chopped
2 x 415 g cans Rhodes Chickpeas in brine, drained
zest of 1 lemon
5 ml (1 t) ground cumin
salt and freshly cracked black pepper
to serve: Rhodes Tomato Braai Relish
Rhodes Sliced Sweet and Sour Gherkins
burger Buns

How to
Boil the sweet potatoes until tender. Drain.

Coarsely mash the Rhodes Chickpeas in a food processor or by hand. Add the sweet potatoes and stir well to mix. Add cumin. Add lemon zest. Season the mixture to taste with salt and pepper.

Form the mixture into 6 patties.

Place the patties on a plate and place them in the freezer for 20-30 minutes to firm up.

Remove the patties from the freezer and place onto a lined baking tray.

Bake in an oven preheated to 180°C for 25 minutes or until cooked through.

Prepare the burgers using the burger buns, lettuce, Rhodes Gherkins and Rhodes Braai Relish.

Fry the chickpea patties in a sunflower oil in a hot non-stick frying pan before baking to add a little extra crunch and flavour to the pattie.


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