Mexican sweet potato burgers recipe
These subtly-spiced veggie burgers are also gluten-free and can be served in gluten-free buns with gluten-free tortilla chips. If gluten isn’t a consideration, use 2 tbsp dried breadcrumbs instead of the ground almonds and serve in soft wholemeal rolls.
See method- Serves 4
- 20 mins to prepare and 55 mins to cook
- 539 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 900g (1lb 15oz) sweet potato, peeled and cut into 2.5cm (1in) cubes
- 1 tbsp olive oil
- 120g precooked microwave long-grain rice
- 2 tbsp ground almonds
- small handful fresh coriander, finely chopped
- 1-1 1/2 tsp chipotle chilli and smoked paprika paste
- 4 tbsp fat-free Greek-style yogurt
- 4 FreeFrom brown seeded rolls or soft wholemeal rolls, split open
- 4 iceberg lettuce leaves, roughly torn
- 1 avocado, stone removed and cut into small cubes
- 25g (1oz) tortilla chips, roughly crushed
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Shop ingredientsEach serving contains
- Energy
- 2270kJ 539.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 19g
of the Reference intake
Carbohydrate 88.3gProtein 9.6gFibre 11.6g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sweet potato cubes with the olive oil, and then space well apart on a large baking tray lined with nonstick baking paper and roast for about 30 minutes, or until soft and beginning to brown.
- Using a potato masher or a fork, crush the sweet potatoeson the baking tray. Add to a large mixing bowl with the cooked rice, ground almonds, chopped coriander, 1/2 tsp chipotle chilli and smoked paprika paste. Season to taste and form into 4 even-sized burgers. Re-line the baking tray and space the burgers out on it and bake for 20-25 minutes.
- Meanwhile, mix the remaining chipotle paste (to taste) with the yogurt and a little seasoning. Arrange the torn lettuceleaves, cooked burgers, yogurt dressing, avocado and crushed tortilla chips in the burger buns. Serve immediately.
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Freezing and defrosting guidelines
The burger patties are suitable for freezing, raw or cooked - wrap well and freeze for up to 1 month. Defrost in the fridge overnight before continuing with the recipe. For more tips on freezing and defrosting food, read our article Love Your Freezer .
