Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT