Preparation
Peel and cut into 4cm chunks the sweet potatoes. Finely chop the spring onions. Chop the fresh coriander.
Method
- 1 Heat the oven to 190°C/170°C fan/gas 5.
- 2 Arrange the sweet potatoes in a single layer in a large roasting tin.
- 3 Drizzle with olive oil, season with salt and roast for 35-45 minutes, until golden on the outside and just tender when pierced with the tip of a sharp knife.
- 4 Remove from the oven and set aside until cold.
- 5 Tip the sweet potatoes onto a large board and very roughly chop them.
- 6 Put them in a bowl and stir in the breadcrumbs, cayenne pepper, spring onions and coriander.
- 7 Shape the mixture into 4 burgers and place them on a plate.
- 8 Cover and chill for 1 hour.
- 9 Pour sunflower oil into a large non-stick frying pan to a depth of 2cm, then heat.
- 10 Dust the burgers with a little plain flour – they will be quite soft, so handle gently – and carefully lay them in the pan.
- 11 Cook for 4-5 minutes each side until crisp and golden.
- 12 Remove with a fish slice and drain on kitchen paper.
- 13 Halve and toast the buns.
- 14 Arrange lettuce and tomatoes on the bottom half of each bun and place a burger on top.
- 15 Spoon over a little Guava Ketchup and top with the other bun halves.
2 Reviews
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Tiggy
Really good
-
Jane
Put off trying this by the very high carb content. With sweet potato, bread and breadcrumbs as the main ingredients, it doesn't seem suitable for a balanced vegetarian diet. Not enough protein content.
- Average per serving
- Calories 656.0kCal
- Fat15.1g
- Saturated4.7g
- Salt1.41g
- Carbohydrates117.0
- Sugar27.6g
- Protein14.7g
- Fibre12.5g