Spicy Corn & Chickpea Burgers with Kumara Chips
2 Tsp smoked paprika
1 x Chilli
1 x 400g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh flat leaf parsley
½ tsp ground coriander
½ tsp ground cumin
3 Tsp plain flour, plus extra for dusting
1 small lettuce
2 large ripe tomatoes
1/2 red onion
Sriracha spicy sauce
4 burger buns
extra virgin olive oil
Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ tsp of paprika, Drizzle with some olive oil, toss to coat and spread in one layer onto two baking trays, cook for 30 minutes at 200c.
Drain the chickpeas and sweetcorn and place in a food processor. Pick the parsley leaves, then add half to the processor along with all of the stalks, Add the spices, flour and a pinch of sea salt, chopped chilli & grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.
On a flour-dusted surface, divide and shape the mixture into four equally sized patties, place in the fridge for around 30 minutes to firm up.
Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
Mix the mayo with the sriracha and add to the burger.
Make a salsa with some chopped mango, red onion, mint then add to the burger.
Serve with the kumara wedges.