Ingredients: chickpeas, coriander, mint, salt, olive oil, garlic, red chili, carrot, quark or greek yoghurt, lime, mangoes (2 small or 1 big), dijon mustard, sweet potato, babyleaf salad.
Tools: chopping board, knife, blender, grater, drain, 2x tablespoon, 2x bowls, peeler, spatula, frying pan
Chop all veg
Chop sweet potato into slices like this.
Heat sweet potato on 200 degrees celcius for 20-25 mins
Drain and rinse chickpeas
Add to blender and mix until smooth
Add 1/2 of the coriander, 1/2 of the chili, garlic, olive oil and carrot
Blend until smooth/until it looks like this
Make mango salsa (mango, 1/2 of the chili, 1/2 of the coriander, lime juice) and mint dressing (quark/greek yoghurt, mint and a pinch of salt)
Form chickpea-mix into round burgers(small enough to fit inbetween sweet potato slices). My mix made 4 sliders.
Fry until golden. Take sweet potato slices out of the oven. Layer like this: dijon mustard, salad, veggie burger , mango salsa, yoghurt dressing and sweet potato slice on top)