INGREDIENTS:
- 800g sweet potatoes
- 2 teaspoons smoked paprika
- olive oil
- 1 x 400g tin of chickpeas
- 1 x 340g tin of sweetcorn
- ½ a bunch of fresh coriander, (15g)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 heaped tablespoons plain flour, plus extra for dusting
- 1 lemon
- 1 small round lettuce
- 2 large ripe tomatoes
- tomato ketchup
- 4 wholemeal burger buns
- extra virgin olive oil
METHOD:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat and spread in one layer onto two baking trays.
- Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
- While your wedges are cooking, drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
- Add the spices, flour and a pinch of sea salt, grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.
- On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
- Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
- Cut off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
- Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
- Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
- Chop the remaining lettuce with any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat and serve up with the burgers and sweet potato wedges.