I was never really a fan of barbecue sauce but I think these are my best veggie patties yet. They are smokey, filling, sweet, moorish, I am officially turned. Eat these patties with your salad of choice on a fresh roll or healthy wrap, don't forget to slather with more barbecue sauce and revel in the flavours.
As these are baked (they can be fried of course) they are oil free, therefore essentially fat free, so feel free to have more than one, I had two in one sitting.
Ingredients 1 can chickpeas, drained and rinsed well
1 cup cooked, mashed sweet potato (230 grams)
½ cup plus 2 tablespoons smoky barbecue sauce
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon mixed herbs
2 tbsp flour
Salt to taste
Optional veggie add-ins: corn, green onions, chopped parsley.
Rolls, avocado, tomato, carrot, cucumber, leaves, more barbeque sauce and cheese.
Cook your sweet potato whole (with skin on) either by roasting it at 250 degrees until soft or cook it in the microwave. (Steaming or boiling is not recommended, as too much water will get in the potato.) Let it cool then peel off the skin and mash with a fork.
Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash until no visible whole chickpeas remain. Add the cooled potato to the chickpeas.
Stir in the barbecue sauce (only ½ cup) flour, spices and chili powder (if using) to the mix and stir until combined and thick. Taste and add any more salt if needed or spice.**
Preheat an oven to 200 degrees and line a tray with baking paper. Form the mixture into 6 patties. The mixture should be fairly easy to form into patties with your hands. Flatten them to about ¾ inch.
Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them, flip them carefully using a metal spatula. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook for another 10-15 minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up before eating.
Layer your burgers with your salad of choice. I had avocado, tomatoes, extra barbecue sauce, lettuce, carrot, cucumber and nutritional yeast but add any toppings you desire!
Note: **the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking.