Sweetcorn & Sweet Potato Burgers

By ShannonB

Ingredients

• 6 large sweet potatoes (about 1 1/2 kg/3lb 5oz)
• 2 red onions, finely chopped
• 2 red chillies, finely chopped (deseeded if you like)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 340g can sweetcorn, drained
• small bunch coriander, chopped
• 200 g polenta
• buns, salsa, onion and salad leaves, to serve

Details

Servings 10
Preparation time 20mins
Cooking time 90mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Heat oven to 200C/180C fan/gas 6.

Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to
cool. Meanwhile, heat a small non-stick pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.

Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Using your
hands, mix in the sweetcorn, coriander, half the polenta and some seasoning.

Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any
excess. Place burgers on baking trays coated with cooking spray and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.

Place in oven and cook on for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves, or simply with a salad.