Recipes

Method

1. Peel the sweet potato and cut into chunks, then steam for about 10 minutes until tender and soft. 
2. Meanwhile, trim the green beans and scallions and finely chop.
3. Drain and rinse the chickpeas and dry well on kitchen paper. Then place in a large bowl and mash with a potato masher.
4. Once the sweet potato is ready, add it to the chickpeas and mash again until smooth and combined.
5. Mix in the curry paste and coriander with the green beans and scallions, then mix in the egg and flour. Season lightly with salt and pepper and then shape into 4 patties with your hands.
6. Heat the oil in a large non-stick frying pan over a medium heat and add the patties. Cook for 5-6 minutes on each side until lightly golden, carefully turning them once with a spatula. 
7. Toast the pitta bread in a toaster or under the grill. Cut into 4 triangles and arrange on plates with the little Gem lettuce that has been trimmed and separate into leaves. Cut the cherry tomatoes in half and scatter on top.
8. Stir the mint into the yoghurt and drizzle on top of the lettuce and add the cooked curried chickpea and sweet potato burgers to the plate. Garnish with the lime.