Sweet potato burgers

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.