500g sweet potato, peeled, chopped into small chunks
500g potato, peeled, chopped into small chunks
1 red onion, finely diced
1 tsp ground cumin
2 tbsp coriander, roughly chopped
salt and pepper
140g fine breadcrumbs
1 carrot, grated
25g pumpkin seeds
3 tbsp vegetable oil
10 burger buns
2 tomatoes, sliced
Method
Boil both types of potato until just tender. Drain well and mash. Mix onion, cumin, coriander into the mashed potato, season well.
Stir in half the breadcrumbs with carrot and seeds. Mix well then shape into 10 burger patties.
Sprinkle the remaining breadcrumbs onto a plate and roll each burger in breadcrumbs to coat. Heat the oil in frying pan and cook the burgers for 2-3 minutes on each side, until golden.
Serve the burgers in buns with tomato slices, the sauce of your choice and Florette Iceberg leaves.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
