Quinoa, Chickpea and Sweet Potato Veggie Burgers

I’m a big fan of veggie burgers, but always found it hard to get my own recipe just right. I finally got it right (after multiple failures!) and this is now my go-to recipe. These burgers are filling, satisfying and healthy. They are also great for lunchboxes.


This recipe makes enough for 4-5 people.

Any vegans who are tempted to just leave out the eggs – unfortunately the patties crumble apart without them.

Golden Veggie Burgers

  • 400 g tin chickpeas
  • 400 g tin cannellini beans
  • 2 eggs
  • 1 red pepper
  • 1 cup peas
  • 250 g sweet potato
  • 1 finely grated carrot
  • 1 cup bread crumbs
  • 2 cups cooked quinoa
  • ½ teaspoon cumin
  • ½ teaspoon coriander powder
  • ⅓ teaspoon curry powder
  • Salt and pepper to taste

(Makes ~10 patties)

Preheat oven to 170 °C.

Roast the red pepper whole, on a baking tray for 20-30 min, turning occasionally to ensure even cooking. Once cooked, leave to cool before draining the juices into a bowl. Remove the skin, seeds and stalk and keep the roasted flesh with the juices.

Boil the sweet potato until a fork or knife goes through easily. The potato can be boiled whole in its skin, or peeled and chopped into cubes for quicker cooking.

Boil the quinoa, the same way you would cook rice. Using a ratio of around 2.5 cups of water for 1 cup of quinoa, bring to the boil. Once the water has boiled off, turn off the heat and leave to cook in its own heat for another 10 min. Tip: avoid stirring the quinoa once it is boiling so that steam pockets will form and all of the water can evaporate, ensuring the quinoa will be nice and fluffy.

Drain the cannellini beans and chickpeas, and combine in a blender/Nutribullet along with the roasted red pepper and juice, the cooked sweet potato and the 2 eggs. Blend until a smooth consistency is reached.

In a mixing bowl, combine the blended mixture with the peas, finely grated carrot, bread crumbs, quinoa, spices and seasoning.

Taking a handful of mixture, gently form round patties and place them on a lightly greased baking tray. The mixture is very sticky, so don’t worry about forming perfect patties.

Bake for 10 min at 170 °C, flip and cook for a further 5-10 min.

Best served with cheese, guacamole and a light salad…and a few sneaky potato wedges!

Tag @thecorkfork on Instagram if you try this recipe.


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