By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Makes 20 burgers

Ingredients
1 kg sweet potatoes, scrubbed and trimmed
2 tsp paprika
2 tbsp olive oil
Salt and freshly ground black pepper
410g can chickpeas, drained and rinsed
410g can kidney beans
1 carrot, trimmed, peeled and finely grated
50g sunflower seeds
2 tbsp tahini, drained of excess oil
1 garlic clove, peeled and chopped
1 handful chopped fresh coriander
1 tbsp vegetable bouillon powder

Methods
1. Preheat the oven to 200°C/Fan 180°C/Gas 4. Line a large baking try with parchment.
2. Leaving the skins on the sweet potatoes, chop them into bite-size chunks and place in a roasting tin. Sprinkle over the paprika then pour over the olive oil and toss well until well coated. Season with salt and pepper and cook in the oven for 20-25 minutes or until completely tender.
3. Meanwhile, place all of the remaining ingredients in a food processor and blend for 10-20 seconds.
4. Wetting your hands with cold water first, shape the mixture into 20 small balls and lay out on the baking tray. Flatten each ball slightly with the back of a spoon then bake in the oven for 15-18 minutes or until lightly golden.
5. Serve the burgers with a portion of sweet potato wedges and a green salad.

Bio:

Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow