Sweet Potato Chickpea Patties with Curry Mayonnaise

  • prep time30 min
  • total time 75 min
  • serves 6

Swap out your typical meat burger for this delicious South Asian vegetarian alternative.

Courtesy of Alison Kent.

247 Ratings
Directions for: Sweet Potato Chickpea Patties with Curry Mayonnaise


Curry Mayonnaise

½ cup (125 mL) light mayonnaise

2 tsp (10 mL) lemon juice

1 tsp (5 mL) curry paste (or powder)


1 large sweet potato, peeled and cubed

½ cup (125 mL) roasted salted cashews

1 small onion, chopped

2 clove garlic, minced

1 Tbsp (15 mL) lemon juice

¼ tsp (1 mL) each salt and pepper

1 egg

1 can (540 mL) chickpeas, drained and rinsed

⅔ cup (150 mL) dry bread crumbs

¼ cup (60 mL) fresh cilantro or parsley, chopped

1 Tbsp (15 mL) olive oil

3 piece Naan bread or pocketless pita bread

lettuce leaves, for garnish

red onion slices, for garnish

tomato slices, for garnish


Curry Mayonnaise

1. In small bowl, stir mayonnaise, lemon juice and curry paste.


1. In pot of boiling salted water, cook sweet potato until tender, about 10 minutes. Drain and let cool.

2. In food processor, grind cashews, onion, garlic, lemon juice, salt and pepper. Add sweet potato and egg; purée until smooth. Add chickpeas, half of the bread crumbs and the cilantro; pulse to combine (chickpeas should still be a bit chunky).

3. With wet hands, shape into six, 1-inch (2.5 cm) thick patties; pat both sides with remaining bread crumbs to coat. Place on greased tray and refrigerate until firm, at least 30 minutes.

4. In large non-stick skillet, heat oil over medium heat; fry patties, turning once, until cooked through and lightly browned on the outside, 10 to 12 minutes.

5. Cut naan bread or pita bread in half. Toast or grill, if desired. Top patties with Curry Mayonnaise, lettuce, onion and tomato.

See more: Potatoes, Indian, Nuts, Dinner, Main, Beans, Vegetarian


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