YAM & RED PEPPER BURGERS 

Cook the yam in a saucepan of lightly salted boiling water for 15-20 minutes, or until tender. Drain it well and put in a food processor.

Add the chickpeas, red peppers, garlic, olives, sesame seeds, coriander, and salt and pepper to taste to the yam in the food processor and, using the pulse button, blend together. Shape into 4-6 equal-sized burgers, then coat in the flour. Cover it and put in the refrigerator to chill for one hour.

Preheat the barbecue. Brush the burgers with the oil and cook over medium coals for 5-6 minutes on each side, or until cooked through.

Place the rocket leaves on the bottom halves of the buns and top with the burgers. Top with a little hummus and tomato salsa.

Add the lids and serve immediately.

SERVES 4-6

225 g/8 oz yam, peeled and cut
into chunks
400 g/14 oz canned chickpeas,
drained
2 red peppers, deseeded and
chopped
2-3 garlic cloves, crushed
85 g/3 oz stoned black olives
2 tbsp sesame seeds
1 tbsp chopped the fresh coriander
2 tbsp wholemeal flour
2 tbsp sunflower oil
salt and pepper

to serve

rocket leaves
cheese-topped hamburger buns,
split
hummus
tomato salsa