Sweet potatoes are often considered healthier than normal potatoes, as they are rich in vitamins A and C, and are packed full of antioxidants too.
When paired with rice and a few other key ingredients, sweet potatoes are transformed into flavourful and tasty burger patties that you’ll want to eat over and over again this summer.
The foodie experts said: “These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch.”
Here’s everything you need to make them.
Method
Heat oven to 200C. Cook the rice following pack instructions, then drain. Spread the rice out on a baking tray to steam-dry.
Meanwhile, toss the peeled and cubed potatoes with two tbsp olive oil the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak.
Put the rest of the olive oil in a small saucepan over a low-medium heat. Add the diced onion with a pinch of salt and cook for five minutes, then add the grated ginger and diced chilli and cook for another five.
Drain and dry the sunflower seeds and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Mix unti smooth then form into 4 x 10cm diameter patties.
Put them on a baking tray lined with baking parchment and roast for 30 minutes.
To make the salsa, mix the diced avocado with the lime juice, basil and seasoning to taste. Meanwhile, toast the burger buns for a few minutes on the grill. Top each bun base with a few lettuce leaves, then the patties, then salsa, crisps and mustard cress.
Put the other part of the bun on top, and enjoy.
