Serves 2

Ingredients

For the chips:

2 sweet potatoes, scrubbed and cut into large chips
1 tbsp olive oil
Freshly ground black pepper
1 tsp smoked paprika (optional)

For the burgers:

1 can chickpeas (garbanzo beans) rinsed
1 small carrot, grated
½ red onion, sliced
1 tsp lemon juice
3½ oz / 100g / 0.4 cup ground almonds
1tsp ground cumin
1 tbsp fresh coriander, chopped
1 flax egg
Brown rice flour

Preparation method

1 Preheat the oven to 200°C / 390°F / gas mark 6 and line a baking tray with parchment paper.
2 In a large bowl, toss the sweet potato chips with the oil. Transfer to the baking tray and season with black pepper and smoked paprika, if using. Bake for around 35 minutes, turning occasionally.
3 Meanwhile, put all the ingredients for the burgers apart from the flax egg and the flour in a food processor and process to the consistency of breadcrumbs. Add the egg and pulse to mix it in.
4 With floured hands, shape the mixture into four patties. Flour the patties, then place on a baking tray covered in baking parchment. Put into the oven with the chips for the last 15-20 minutes of cooking time.
5 Serve the burgers and chips with a nice, crisp salad.