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Spicy sweet potato burgers
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2 sweet potatoes, about 500g
2 courgettes, coarsely grated
250g pouch Merchant Gourmet Red and White Quinoa
50g wholemeal breadcrumbs
2 tbsp Cooks’ Ingredients Gujarati or Madras Curry Paste
1 medium British Blacktail Free Range egg, beaten
2 tbsp chopped fresh chives or coriander
2 tsp olive oil
6 wheat and wholemeal spelt rolls
curly lettuce, sliced tomatoes, red onion, radishes and salad cress, to serve
1. Preheat the oven to 200ºC, gas mark 6. Bake the potatoes for 45-50 minutes or until soft then scoop the flesh into a large bowl and mash roughly with a fork.
2. Squeeze the courgettes to remove any excess liquid then pat dry on kitchen paper. Add to the bowl along with the quinoa, breadcrumbs, curry paste, egg and herbs. Shape the mixture into 6 even-sized burgers.
3. Heat the oil in a large non-stick frying pan and cook the burgers for 4-5 minutes on each side, turning carefully until golden brown.
4. Serve in buns with plenty of salad.
Typical values per serving:
This recipe was first published in December 2018.