A delicious sweet potato burger with cucumber yogurt sauce for meat free monday! I had some leftover sweet potatoes and found just the recipe for them on The Sugar Hit’s website.
Instead of her tahini yogurt sauce, I made a simple yoghurt sauce with cucumber and garlic. I also changed the spices a little bit.
These little burgers would also work perfectly as a sweet potato cake side dish.
- Ingredients for 4 burgers:
- 1 medium sweet potato, washes and grated (2 heaped cups)
- ⅔ cooked chickpeas, washed and drained
- 1 egg
- ⅓ cup flour
- 1 ts smoked paprika
- 1 ts ground coriander
- ½ ts cumin
- 1 ts oregano
- Salt and pepper
- Vegetable oil
- 4 buns
- Lettuce
- Ingredients for the sauce:
- ½ cucumber
- Pinch of salt
- 4-6 Tbs thick yogurt
- Garlic clove, grated or crushed
- Salt and pepper
Sweet potato burger patties
Wash and grated the potatoes. Use a potato masher to coarsly break up the chickpeas. Mix the potato, chickpeas, egg, flour, spices and season with salt and pepper. Knead together and shape into burger patties.
If you want to fry off the burgers later, add the salt just before cooking. Salt will draw out the moisture and make the burgers too wet.
Heat a non-stick frying pan with oil and fry the patties on a medium heat for 2-3 minutes on each side. The patties become nice and crisp on the outside.
The sauce
Prepare the sauce in advance so you can serve the burgers immediately.
Peel the cucumber and remove the center part. Grate or chop into small thin slices. Put into a sieve and sprinkle with a little salt. Let the moisture draw out for about half an hour and squeeze out any excess.
Mix the cucumber with the yogurt and garlic and season with salt an pepper.
You could add more herbs, olive oil or lemon juice like with a tzatziki, but this time I kept it simple.
Serve the burgers on a bun with the yogurt sauce and some lettuce of your choice.
