How to Prepare Quick Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, spiced sweet potato, black bean and chick-pea burgers with lime raita. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have spiced sweet potato, black bean and chick-pea burgers with lime raita using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita:

1. Get Sweet potatoes, scrubbed and pricked all over
2. Take chick peas, drained and rinsed
3. Get black beans, drained and rinsed. Or any other beans you have, even baked beans
4. Prepare red onion, finely chopped
5. Prepare red pepper, finely chopped
6. Make ready Garlic cloves, I used 3 fat ones. Chop finely or macerate with salt to a paste
7. Prepare Smoked Hot paprika
8. Make ready Sweet paprika
9. Take Chilli flakes
10. Make ready Dried Oregano
11. Get Bayleaf
12. Make ready Malden Sea salt
13. Make ready Ground black pepper
14. Prepare Concentrated liquid stock
15. Prepare Panko Breadcrumbs, about half a packet
16. Prepare Smoked Paprika, sweet or hot
17. Make ready Oregano
18. Get Garlic granules
19. Get Plain yoghurt
20. Prepare Lime, juice of half and half cut into wedges
21. Make ready Rapeseed oil

Steps to make Spiced Sweet potato, Black Bean and Chick-pea burgers with Lime Raita:

1. Heat the oven to 200 degrees C. Pop the washed and pricked sweet potatoes into the oven and bake until soft, about 30 - 40 minutes. Or for speed, pop into a microwave, cook for 12 minutes on high and then finish in the hot oven for 15 mins.
2. Place the beans and chickpeas into a pan along with the stock and Bayleaf. Just cover with boiling water, season and simmer for 15 mins or until the stock has reduced.
3. While the beans and chickpeas are simmering, prep the onion, pepper, garlic and spices. I like to put my spices, seasoning and herbs onto a small plate and then blend together
4. Heat a frying pan, add a splash of rapeseed oil and then sauté the onions until golden, add the garlic, heat gently for 1 minute, add the red pepper, stir, add the herbs and spices, season and cook gently for 10 minutes or until soft.
5. While the onions and pepper cook, remove the cooked sweet potatoes from the oven, cut through and leave to cool slightly. Peel off the skin and mash lightly with a fork. Season. Turn the oven down to 180 degrees C.
6. Drain the beans and chickpeas and pulse gently in a food processor. It's important not to over process and to have some texture. If you don't have a food processor, mash with a fork or potato masher or chop roughly with a knife. Then thoroughly mix the beans, chickpeas, sweet potato mash and onion mixture together. Taste and adjust seasoning and spicing if required.
7. Place half a pack of Panko breadcrumbs into a shallow bowl, add the spices and herbs and mix together. Take a large tablespoon of the burger mixture and put it onto the breadcrumb mix. Form into patties an cover with breadcrumbs. Once all of the burgers are formed chill for 30 mins in the 'fridge to firm up a bit. It's not essential to chill if you're in a hurry.
8. Bake the burgers in the oven at 180 degrees C approx 20 mins or shallow fry in hot Rapeseed oil until brown and crisp, approx 5 mins each side. Serve with a wedge of Lime, some Yoghurt blended with juice of half a Lime to make a Lime Raita and some veg of your choice a green salad or in a bun with some salsa, mozzarella and salad leaves. Enjoy.

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