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Smoky sweet potato burgers with guava ketchup

  • 3.0 Star
    rating
  • Timer Prep 10 min
    Cook 50 min
  • Chart 656.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel and cut into 4cm chunks the sweet potatoes. Finely chop the spring onions. Chop the fresh coriander.

Method

  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Arrange the sweet potatoes in a single layer in a large roasting tin.
  3. 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. 4 Remove from the oven and set aside until cold.
  5. 5 Tip the sweet potatoes onto a large board and very roughly chop them.
  6. 6 Put them in a bowl and stir in the breadcrumbs, cayenne pepper, spring onions and coriander.
  7. 7 Shape the mixture into 4 burgers and place them on a plate.
  8. 8 Cover and chill for 1 hour.
  9. 9 Pour sunflower oil into a large non-stick frying pan to a depth of 2cm, then heat.
  10. 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. 11 Cook for 4-5 minutes each side until crisp and golden.
  12. 12 Remove with a fish slice and drain on kitchen paper.
  13. 13 Halve and toast the buns.
  14. 14 Arrange lettuce and tomatoes on the bottom half of each bun and place a burger on top.
  15. 15 Spoon over a little Guava Ketchup and top with the other bun halves.

2 Reviews

  • 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.

  • Tiggy

    Really good