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Chipotle bean burger with sweet potato wedges
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700g sweet potatoes
1 tbsp sunflower oil
75g wholemeal bread
5 salad onions
400g can essential Waitrose Mixed Bean Salad, drained and rinsed
1 essential Waitrose Free Range Egg
1 tbsp Cooks’ Ingredients Chipotle Paste
100g mild Peppadew peppers, finely chopped
Grated zest and juice of 1 lime
8 large lettuce leaves
1. Heat the oven to 220°C, gas mark 7. Cut the sweet potatoes into thin wedges, place on a baking tray, drizzle and toss in 2 tsp oil. Season and bake for 30 minutes, turning once.
2. Meanwhile, in a food processor, whizz the bread to coarse crumbs. Add 4 chopped salad onions, the beans, egg and chipotle paste, then pulse until coarsely chopped.
3. Heat the remaining oil in a frying pan. Shape the mixture into 4 patties about 2cm thick. Add to the pan and cook over a medium heat for 5 minutes each side until lightly browned. Transfer to the sweet potato tray and cook for 5 minutes in the oven.
4. Slice the last salad onion and mix with the peppers, lime zest and juice.
5. Serve the burgers in ‘cups’ made from 2 lettuce leaves, with the sides.
Cook’s tip Double the recipe and wrap the uncooked bean burgers in clingfilm, then open-freeze until solid and stack in a freezer box until needed.
Typical values per serving:
High in vitamin A, 1264µg
This recipe was first published in December 2017.