Indian Burger with sweet Potato and Chickpea Patties

Video coming soon !

Time: 50 min | Difficulty: Medium

The Indian Burger with sweet potato and chickpea patties is a delicious vegetarian version. This burger is rich in protein and fiber, as it consists primarily of sweet potatoes and chickpeas.

The patties are made from cooked and mashed sweet potatoes and chickpeas. Spices such as cumin, coriander, ginger, and turmeric are added for a typical Indian flavor. Some recipes also add chopped onions and garlic for added flavor.

The patties are then fried in a pan until crispy and golden brown. They are served in a burger bun, often with a layer of fresh vegetables such as tomatoes, cucumbers, and lettuce. A popular topping for this burger is a yogurt and mint dressing, which adds a refreshing twist.

TIP: For a great burst of color in your buns, add a little yellow food coloring to the dough in addition to ground saffron.

Preparation: 40 min | Cooking: 10 min

Now that's something! Spicy, soft, and with just the right crunch—this isn't just a burger, it's an experience! – Prime Recipes

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Ingredients

Serves 2

Nutritional information per serving

approx. 670 kcal | 86.3 g carbohydrates | 25.1 g fat | 28.9 g protein

For the Indian Burger

2 potato buns

25 g baby spinach

2 servings mango chutney

25 g unsalted peanuts

1/2 red chili (e.g., habanero)

1/2 bunch cilantro

For the patties

1 large sweet potato

1 red onion (40 g)

1 small garlic clove

1 tbsp curry powder

1/4 tsp garam masala

1/2 tsp salt

1/4 tsp chili powder

1 egg

70 g canned chickpeas

3 1/2 tbsp chickpea flour

3 tbsp nutritional yeast

1 tsp Madras curry

3 tbsp wheat gluten (seitan base)

2 tbsp coconut oil

For the cucumber raita

1/2 bunch mint

1/2 bunch spring onions

1 small piece of ginger (approx. 6 g) cm)

1/2 cucumber

125 g yogurt (min. 10% fat)

1/2 tsp salt

1/2 lemon

Preparation in 10 steps

1. Prepare the cucumber raita:

   Wash the cucumber, halve it lengthwise, and scoop out the core with a spoon. Coarsely grate the tough part and place it in a bowl lined with a paper towel. Sprinkle with a little salt.

   Finely slice the spring onions, peel and grate the ginger, and wash and finely chop the mint. Mix everything together with natural yogurt and a squeeze of lemon juice and chill.

   
   

2. Prepare the cooking area:

   Bring a pot of salted water to a boil on the stovetop or preheat the grill with a reversible plate to direct high heat.

   
   

3. Cook the sweet potato:

   Prick the sweet potato several times with a fork and cook in hot water for about 30–45 minutes until tender. Alternatively, grill on the reversible plate with the lid closed for about 1 hour until tender.

   
   

4. Fry the flavor base:

   Peel and coarsely chop the onion and garlic. Heat 1 tablespoon of coconut oil in a cast-iron pan. Sauté the onion and garlic for about 2 minutes, then season with curry powder, garam masala, chili powder, and a little salt. Stir-fry for another 2 minutes.

   
   

5. Blend the burger mixture:

   Pour the stir-fry mixture into a blender. Wash the cilantro, shake dry, and add it.

   Peel the cooked sweet potato and add it to the blender along with the egg, chickpeas, nutritional yeast, and the seasoning mix.

   Blend everything on high for about 1 minute. Finally, add the wheat gluten and blend for another 30 seconds until a sticky mixture forms.

   
   

6. Fry the patties:

   Spread a little coconut oil on a hot plate or in the pan. Place about 2 tablespoons of the mixture on each patty, flatten slightly, and fry over medium heat for 3 minutes per side until golden brown.

   
   

7. Toast the buns:

   Cut the burger buns open, brush the cut sides with margarine, and toast them on the hot plate for about 30 seconds.

   
   

8. Prepare the toppings:

   Wash the baby spinach and fresh cilantro and shake dry. Roughly chop the cilantro. Wipe the pan with a paper towel and roast the peanuts in it without oil for about 3 minutes, until lightly browned. Deseed the chili and cut into thin rings.

   
   

9. Top the burgers:

   Spread the bottom buns with cucumber raita. Then stack a sweet potato patty, spinach, more raita, and another patty on top. Top with chili rings, a little mango chutney, cilantro, and the roasted peanuts.

   
   

10. Serve:

    Place the top bun on top, press down gently, and serve hot.

💡 Save calories –

Total savings potential: 👉 Up to 150–250 kcal per serving if you:

• Reduce coconut oil to 1 tablespoon or replace it with 1 teaspoon of vegetable oil (coconut oil is very high in calories)

• Replace 10% fat yogurt with a 1.5% or low-fat version

• Use mango chutney sparingly (e.g., 1 teaspoon per burger instead of 2 servings)

• Reduce wheat gluten to 1–2 tablespoons or, if necessary, replace it with a little more chickpeas or oatmeal

• Limit peanuts to 10–15g per serving – they are nutrient-dense but high in fat

• Use unpeeled cucumber for more fiber – no calorie savings, but more filling

👉 The burger remains exotic, spicy, and filling, but is significantly lighter and better for a suitable for a calorie-conscious diet.