Cut the sweet potato into chunks and boil for 10 minutes or until soft. Place the chickpeas in a bowl and mash together with the cooked sweet potato. Mix in the thyme, egg yolk and breadcrumbs and season with salt and pepper. For into 2 patties, dust with the flour and pan fry till golden brown. In the same pan fry the eggs, keeping the yolk soft and also fry the halloumi cheese slices. Mix together the pesto, Parmesan and mayonnaise. Cut the burger buns in half, toast and immediately fill with the mayo, sliced tomato, sweet potato patties, halloumi cheese, fried eggs and a few rocket leaves. Place on the bun top and serve immediately.

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