Nutritious, amazing sweet potato wild rice burgers made with chickpeas and curry spices. They’re cozy, seasonal, and bursting with vibrant flavors. Freezer friendly too!
Use a fork to poke sweet potato several times. Place sweet potato on a small pan lined with foil and bake in the oven for 30-45 minutes or until fork tender.
Add cooked sweet potato (not the skin) and chickpeas to a large bowl; mash with a fork or potato masher. (Alternatively you can use a food processor and pulse them until somewhat, but not completely smooth.)
Next stir in cooked wild rice, curry powder, cumin and garlic powder. Add salt and pepper to taste. Then stir in breadcrumbs (or oat flour), cranberries and pecans, if using. The pecans add a lovely flavor, but aren't necessary.
Shape mixture into six patties. It's easier to shape and cook the patties when they are cold, so if you'd like you can keep the mixture in the fridge until cold, then form patties (I recommend doing it this way!).