A When they are chickpea and sweetcorn burgers served with sweet potato wedges!
A patient was arguing that it is really difficult to eat five portions of fruit and veg a day and keep her fussy family happy. Later that day I remembered seeing a chickpea and sweetcorn burger recipe on the BBC show ‘Eat well for less’.
Tonight I made these vegan burgers along with home-made sweet potato wedges for my family – delicious! The kids loved them (with a bit of ketchup on) and the whole meal was so easy to make.
Here is the link to the burger recipe: http://www.bbc.co.uk/food/recipes/chickpea_and_sweetcorn_87660
I made six small burgers rather than four large ones and fried them for a few minutes in a tiny bit of olive oil in batches. To make sweet potato wedges simply peel two large sweet potatoes, then cut into thick wedges. Pre-heat the oven and baking tray to 180 degrees (fan oven). Put a tiny drop of oil on the tray and spread it around (too much oil and the chips will be soggy). Add the wedges and bake for 30 minutes.
This meal is high in fibre and low in fat meaning it will fill you up and you won’t pile on the pounds. The high fibre content will help to detoxify your body, binding to toxins and cholesterol in the gut and drawing them out of your body. Sweet potato is rich in beta-carotene which the body converts into the powerful antioxidant Vitamin A. Chickpeas contain protein for building and repair work within the body. Serve the meal with two veg and you’ve got five of your five-a-day in one sitting!
I served the chips and burgers with veg that my kids like, but you could put the burgers in a bun or serve them with salad.