Blend the chickpeas with Hoplà Veg&Bio Cooking Sauce and mix with mashed potatoes, carrot cubes and peas. Season with dried chili pepper and add salt. Stir the ingredients carefully and shape the mixture into six burgers with your hands. Roll the burgers into breadcrumbs and place them on a tray covered with oiled parchment paper and bake for 12-14 minutes at 200°C.
Cut the buns in half and add tomato slices, lattuce leaves, vegan mayonese and mayoram to your vegetarian burgers.