Smoky black bean, sweet potato & tempeh burgers with chipotle ketchup

Peel and cut the sweet potato into cubes and boil for 10 minutes until soft, or cook in the microwave (see tips). Drain and leave to cool. Rinse and drain the beans in a sieve.

Cut the tempeh into cubes and put into a food processor with the beans. Pulse until crumbly and shapeless. Tip in the sweet potato cubes and blend until smooth and soft. Tip the mixture into a bowl, adding 2 tsp chipotle paste, the coriander and some salt, to taste. Cover and chill in the fridge for 30 minutes.

Preheat the oven to 200ºC, gas mark 6. Tip the Mediterranean crust onto a plate, then divide the tempeh mixture into 6 or 12 equal parts( depending on whether you’re making burgers or smaller bites) and shape in your palms. Dip both sides in the crust to coat, then place on a parchment-lined baking tray.

Cook in the oven for 7-8 minutes each side for larger burgers, 5-6 minutes each side for smaller bites, until crisp and golden and piping hot in the middle. Allow to cool slightly before serving so they hold their shape better. Mix the remaining chipotle paste into the ketchup to serve. Delicious with a side salad and served in multigrain rolls for something more substantial.