Sweet­corn & sweet po­tato burg­ers

Makes 10 Prep 20 mins plus 30 mins chill­ing Cook 1 hr 10 mins


6 large sweet pota­toes (about 1.5kg) 2 tsp oil, plus ex­tra for the trays 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 200g po­lenta buns, salsa, onion and salad leaves, to serve

1 Heat oven to 200C/180C fan/gas 6. Pierce the po­tato skins and place on a bak­ing tray. Bake for 45 mins un­til soft. Re­move and leave to cool. Mean­while, heat the oil in a pan, add the onions and chill­ies, and cook for 8-10 mins un­til soft. Leave to cool.

2 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 oiled bak­ing trays and chill for at least 30 mins. You can wrap and freeze the burg­ers at this stage.

3 Light the bar­be­cue. When the flames have died down, place a large, well- oiled, non-stick fry­ing pan or sturdy bak­ing tray on top of the bars. Cook the burg­ers in the pan or on the tray for 10 mins each side un­til nicely browned. Al­ter­na­tively, heat oven to 220C/200C fan/gas 7 and cook on oiled bak­ing trays for 15 mins. Serve in buns with a dol­lop of salsa, some onion and salad leaves. PER BURGER 252 kcals, fat 2g, sat­u­rates none, carbs 54g, su­gars 12g, fi­bre 6g, pro­tein 5g, salt 0.4g

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