Roast the sweet potatoes

• Score the sweet potatoes deeply with a knife.
• Rub with oil, paprika powder and salt and place on a baking tray.
• Roast until tender and crispy at the edges.

Make the gochujang glaze

• Mix tomato paste, chili flakes, miso paste, pressed garlic, grated ginger, rice vinegar and sesame oil into a thick paste.

Make the patty mixture

• Mash the chickpeas in a bowl.
• Add oats, chopped onion, mustard, chopped parsley and vegetable broth powder.
• Mix well, shape into patties and chill briefly.

Bread the patties

• Coat the patties in flour.
• Dip them in a mix of plant cream, mustard and tomato paste.
• Press them into the crushed cornflakes.

Fry the patties

• Heat oil in a frying pan.
• Fry the breaded patties on both sides until golden and crispy.

Make the slaw

• Mix vegan mayo, gochujang paste and rice vinegar into a dressing.
• Toss the shredded cabbage, sliced spring onions and julienned carrot with the dressing.

Build the burgers

• Toast the buns and spread with mayo.
• Layer slaw, a patty, gochujang glaze and pickles.
• Close with the top bun and sprinkle with sesame seeds.