Oats, chickpeas and sweet potato contain ingredients that are good for supporting sleep, so this makes a great quick dinner to whip up. Make additional burgers and freeze for later use, as they also make great meals for toddlers!
Serves: 4 | Suitable for new parents and from 12 months | Preparation: 20 minutes | Cooking: 10 minutes | Allergens: dairy & oats
150g full fat natural yoghurt or unsweetened non-dairy yoghurt
1 tbsp tahini
1 good squeeze lemon juice
For the veggie burgers
1 x Piccolo vegetarian stock cube, crumbled
100g sweet potato
400g tin chickpeas, drained and rinsed
2 tbsp tahini
25g porridge oats
2 garlic cloves, peeled and crushed
1 tsp ground cumin
Salt and pepper to taste
To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.
If you have a microwave, microwave the sweet potatoes for 6-8 minutes until soft. Once cooked, scrap out the insides of the potatoes and add to a food processor. If you do not have a microwave, simply grate the potatoes into the processor. Add all the other ingredients into the food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste.
Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes.
Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through.
Serve the burgers in warmed pitta bread with salad and the tahini sauce.
You mightAlso like