If you are going to cook the burgers and/or the sweet potatoes in the oven preheat to 180C/160C fan/gas 4.
Prepare your vegan egg first, as you’ll need this for your burgers. Just mix 1tbsp of ground flaxseeds with 4tbsp of hot water. Put aside to thicken.
Mash the chickpeas or mix in the food processor with grated lemon rind, lemon juice and spices. I normally add only a bit of salt, pepper and cumin, but feel free to experiment with your favourite herbs and spices.
Transfer the chickpea mixture into the bowl, mix well with the “flax egg” and start adding the chickpea flour gradually. Normally around 70g is enough. You want it to have quite a thick consistency that you can form into the burger shapes.
Form the mixture into flat burgers and fry on the pan in the coconut oil for a few minutes each side.
Once the burgers have sealed on one side, you should be able to flip them in classic style without any problems.
If you are cooking the burgers in the oven, cook for around 25 minutes
Baked sweet potatoes
Preheat oven to 180C/160C fan/gas 4.
Wash potatoes first and leave unpeeled. Then cut into chip type slices approx 2cm thick.
Sprinkle with spices and melted coconut oil. Put into the baking tray and place in the oven on a high shelf.
Bake till soft inside and crispy on the outside (approx. 30 minutes).
Put all ingredients into the food processor or a high speed blender and mix until smooth.