2 (about 350gm) desiree potatoes400 gmpiece of butternut pumpkin, peeled and cut into 1cm pieces200 gmcanned chickpeas, drained1 tbspground cumin1 tbspground coriander60 ml (¼ cup) vegetable oil1 tbspbrown mustard seeds2 tbspfinely chopped coriander leaves300 gm (2 cups) plain flour6eggs6wholemeal burger buns, halved2carrots, peeled and coarsely grated2beetroot, peeled and coarsely gratedMint yoghurt sauce1telegraph cucumber, seeds removed and finely chopped300 mlplain yoghurt1/3 cup (loosely packed) mint leaves, finely chopped
Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or until tender. Drain, stand to cool slightly, then peel and cut
into 1cm pieces.
Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 8 minutes or until just tender. Drain and add to potato, then add chickpeas, cumin and coriander and mix to just combine.
Heat 1 tbsp vegetable oil in a large frying pan over high heat, add mustard seeds and cook until beginning to pop. Add seeds to vegetable mixture with coriander leaves, season to taste with sea salt and freshly ground black pepper and gently mix until combined. Using wet hands, form mixture into ½ cup patties and refrigerate for 30 minutes.
Heat remaining oil in a large frying pan over high heat. Dust patties in flour, add to frying pan and cook, in batches, for 2 minutes each side or until golden, then transfer to an absorbent paper-lined plate. Add eggs to pan and fry to your liking.
For mint yoghurt sauce, combine all ingredients and season to taste.
Toast cut side of burger buns, top bun halves with carrot, beetroot, patties, fried
egg and mint yoghurt sauce, sandwich and serve immediately.