Sweet potato burger with sweet pepper relish

MAKES 10 Ingredients

3 large sweet potatoes (about 750g) 3 tbsp Tracklements Sweet Pepper Relish and extra to serve ½ tbsp ground cumin ½ tbsp ground coriander 170g can sweetcorn, drained small bunch coriander, roughly chopped 100g polenta Pinch of sea salt Pinch of black pepper, freshly ground 1 red onion, sliced Lettuce, as much as you wish

METHOD

1. Heat the oven to 180C Fan/200C/ 400F/Gas Mark 6. Pierce the sweet potatoes, place on a baking tray and bake for 45 minutes until really soft. Remove from the oven and leave to cool.

2. Scoop out the flesh of the potato and put in a bowl. Add the Tracklements Sweet Pepper Relish. Mash together with the cumin and ground coriander, sweetcorn, fresh coriander and half of the polenta and season to taste.

3. Shape the mixture into 10 burgers – the mixture will be quite soft.

4. Carefully dip each one into the remaining polenta and dust off any excess.

5. Place the burgers on oiled baking trays and chill for at least 30 minutes.

6. While you are waiting, light the barbecue. When the flames have died down to white embers, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars.

7. Cook the burgers in the pan or on the tray for 10 minutes each side until nicely browned.

8. Serve in buns halved and warmed on the barbecue just to add a bit of smoky flavour, pop a burger into the bun, top with Tracklements Sweet Pepper Relish, a slice of red onion and lettuce. Recipe from Tracklements.