These burgers are a good source of Dietary Fiber and Magnesium, and a very good source of Vitamin A and Manganese.
8oz (240g) cooked chickpeas
½ cup (3oz / 100g) rice
½ cup (3oz / 100g) flour
1Steam or microwave sweet potato until tender and a fork can go through. Remove the skin.
2Rinse the rice under running water, transfer to a saucepan and cover with 1 cup of fresh water. Bring to a boil and set a timer for 15 minutes. Reduce the heat and boil the rice until all water has evaporated or the rice is soft and not crunchy. Set aside.
3Add cooked rice, cooked chickpeas and flour to a bowl and mash with a fork. Alternatively, use a food processor. Add any spices of your choice and cranberries, if using, and split into 8 portions and form burgers.
4Transfer to a baking tray lined with baking paper and bake in the middle of the oven at 392°F (200°C) for 20 minutes or until they begin to brown. Serve hot with fresh avocado or yogurt with veggies or on a burger bun.
- You can use canned chickpeas. Open the can and drain it of liquid. An 16oz can yields 8oz (240g) of chickpeas when drained.
- This mix can also be used to make veggie balls.