At the moment, in England, there has been a rise in the affection for the sweet potato (in my opinion). It’s obviously down to health-crazed society that we live in, because sweet potatoes are a healthier alternative to the white spuds. They have lower GI, higher Vitamin C and beta-carotene. Win-win? I chose to cover these burgers with a pit of polenta/corn flour, so that they had a crispy outside and held together better. You can make these ahead of time, and then cook when you’re ready.
Ingredients (serves 6)
–2 sweet potatoes, peeled
-1 onion, chopped
-1x clove of garlic, chopped
-1x can of black beans
-1 carrot peeled, grated
-1 courgette, grated
-2 tsp cumin
-2 tsp paprika
-2 tsp coriander
-juice of half a lime (or a whole one, I just happened to have half a lime in my fridge)
-100 g polenta
-Chop the sweet potato into chunks and boil for 10-15 minutes, or until they’re soft.
-While the sweet potatoes are cooking, with a masher-or a blender, mash the black beans until they are half pulverised but still retain some or their original form.
-In a bowl, mix all the ingredients up in a bowl, except for the spices, lime and polenta.
-Once the sweet potatoes are done, drain them and mash them until smooth.
-Mix the potatoes, into the mixture in the bowl, add the spices and lime juice and stir really, really well. Make sure that all the ingredients are combined.
-Form burger sized portions with your hands, and dip them in a bowl of the polenta, making sure the whole burger is covered. Repeat this until your mixture is finished.
-At this point, you can decide how you want to cook them. You can either fry them in oil until hot all the way through and brown on the outside, cook in the oven gas mark 8 or grill. I chose to use a griddle pan and fry them in a bit of oil, so that I could brown the outsides, then I put them in the oven for half an hour. I would recommend this method so you can have crispy burgers but don’t have to slave away over a pan.