Sweet Potato and Bean Burgers

I make these in a big batch for the freezer for my children as they love them. Each batch is different depending on what veg and what pulses I have. I roast the veg, rather then steaming them to avoid the mixture becoming too soggy which I find works well.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Dairy Free, Gluten Free
Keyword: pulses, Vegan, Vegetarian
Author: Guest Contributor - Gaby


  • 2 tbsp olive oil extra virgin
  • 1 medium sweet potato cut into 2 cm discs
  • 2 small or 1 medium carrot chopped
  • ½ red pepper cut into wedges
  • 2 cloves garlic whole and unpeeled
  • 1 small onion finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200 g half a can red kidney beans
  • 200 g half a can chickpeas (or other pulses such as lentils, butter beans)
  • fine oats (or freshly ground breadcrumbs)
  • Rapeseed oil for shallow frying
  • Salt and pepper for seasoning


  • Preheat the oven to 180 degs C.
  • Put all the vegetables and the garlic into a small roasting tin with one tablespoon of olive oil. Season with salt and roast for 30-40 minutes.
  • Meanwhile fry the onions until turning golden in a little olive oil. Add the spices and fry for a further minute. The dried spices will soak up any moisture from the onion. Leave to cool.
  • Remove the roasted vegetables from the oven and leave to cool.
  • In a food processer, blitz the pulses. Add the cooled vegetables, squeeze the garlic from their skins and the onions and blitz into a coarse paste.
  • Mould into small patties, cover in the oats (or breadcrumbs if using) and put into the fridge for 30mins.
  • Put a cm of olive oil into a large frying pan and bring to high temperature for shallow frying. Fry burgers on each side for 3-4 minutes until golden.
  • Serve with fresh green salad or in a wholemeal seedy bun with rocket, yoghurt & mint.