What You’ll Need:
2 large sweet potatoes, washed
2 garlic cloves, chopped
1 tsp smoked paprika
1 handful fresh coriander, chopped
4 tbsp whole kernel tinned mielies
1 red onion, finely chopped
1 tsp ground black pepper
4 perfect burger buns*
8 tbsp tomato chutney
2 avocado, peeled and sliced
500g baby spinach leaves
1/ Pierce the sweet potatoes repeatedly with a toothpick and bake for 50 minutes at 200°C until soft. Discard the skin and mash the potato in a bowl. Add the garlic, paprika, coriander, mielies, red onion, pepper and ¾ breadcrumbs and mix until combined.
2/ Shape the sweet potato mixture into 4 patties and place on a sheet of baking paper, cover with another piece of baking paper and refrigerate.
3/ Place a frying pan on medium heat and briefly toast the inside of the burger buns. Remove from heat and spread 2 tbsp tomato chutney per bun base and set aside.
4/ Place the remaining breadcrumbs in a shallow bowl. Remove the patties from the fridge and press them in the crumbs to coat. In a pan, add the olive oil and turn up to a high heat. Fry the patties, 2 mins per side until they turn a deep, golden brown colour. Remove patties and drain on kitchen towel.
5/ Finally, build the burger. Start with the chutney-smeared bun base, follow with the sweet potato patty, baby spinach leaves, avo slices and a sprinkling of cranberries. Finally, top off with the toasted bun lid.
*It’s half the meal, so don’t serve up something stale, mate – bake a fresh batch of rolls instead. Click over to dev.mh.co.za for the only recipes you’ll ever need.