I don’t know why but somehow my lunch/dinner combo today tasted even better than the meal I had yesterday, even tough I wasn’t really sure what I was making. I got back from Uni quite late and was therefore hungry. I’ve been emptying out my fridge (because I will be spending the weekend in London) so I only had limited options: they included chickpeas, mushrooms and sweet potato. All very healthy and they sure made a perfect meal.
Lemony Chickpea-Mushroom Burgers with Sweet-Potato Fries
For the burgers you will need:
- 1 (about 250g) can chickpeas, drained and mashed
- about 150g mushroom, finely chopped
- juice of 1/2 a lemon
- bread crumbs
- 2 garlic cloves, crushed
- olive oil
- 2 tbsp. Greek Yoghurt
- burger bun
- lettuce or kale
- Begin with heating 1 tbsp of olive oil. Add the garlic and chopped mushrooms
- Then add the lemon juice and let it simmer for a couple of minutes over medium heat
- After a couple of minutes add the chickpeas. Depending on the consistency add the right amount of breadcrumbs and Greek Yoghurt. (I didn’t have bread crumbs so I just crumbled in a piece of toast – worked as well)
- In a pan, heat olive oil.
- Form 4-5 burgers and let them brown in the olive oil.
After your burgers are fried, add some ketchup or Greek Yoghurt to your burger bun (I used a whole-wheat roll I brought back from Austria). I then added tomato, my lemony-chickpea burger and a slice of goat cheese. Instead of lettuce I used kale and stole a little ketchup from my flat mate.
For the Sweet-Potato Fries you will need:
- Sweet Potato
- Olive oil
- Salt, pepper, other seasonings you like (I also used sweet chilli powder)
- Preheat the oven to 200°C
- Cut the sweet potato into evenly size (preferably longish) pieces
- Drizzle with olive oil and season with salt, pepper and other seasonings
- Put the fries on a baking tray covered with kitchen foil. Bake for about 30 minutes.