Enjoy this healthy dinner recipe taken from RTE's Operation Transformation.

  • Serves: 2 people
  • Prep time: 30 minutes
  • Cooking time: 50 minutes
    • Greek

    Curried Chickpea & Sweet Potato Burger

    Recipe Information

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    250g Sweet Potato

    15g Fresh Coriander

    5g Fresh Mint Leaves 

    50g Green Beans

    2 Scallions

    400g Tin Chickpeas (240g drained)

    ½ tbsp Mild or Medium Curry Paste (7g)

    1 Egg

    25g Plain Flour

    1 tbsp Rapeseed Oil (15g)

    1 Oval Wholemeal Pitta Bread

    50g Little Gem Lettuce

    100g Cherry Tomatoes

    5 tbsp Natural Yoghurt (3% Fat – 75g)

    1 Lime

    Sea Salt

    Black Pepper


    Steam sweet potato for approximately 40-45 minutes until tender

    Place chickpeas in a bowl and mash

    Once cooked, place sweet potato in bowl along with curry paste and mash together

    Add the chopped green beans and spring onion to the sweet potato mix

    Add the mashed chickpeas to the sweet potato mix along with the coriander, egg and flour

    Split the mixture into two segments and shape into burgers

    In a non stick frying pan heat the olive oil and cook the burgers over a medium to high heat

    Cook on each side for 5-6 minutes or until browned lightly and cooked through

    Mix the natural yogurt with chopped mint in a bowl

    Serve the burger with a side salad of lettuce, cherry tomatoes and mint yogurt

    The burgers can be made up to 3 days in advance and kept covered with clingfilm on a plate until ready to cook. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat the burger once in the microwave when ready to eat or serve cold. If transporting bring cutlery with you.