Having a few ‘bog standard’ potatoes and a couple of carrots lying around, I decided to make something similar, substituting mashed carrots (thinly sliced, boiled and mashed) and potatoes (microwaved in their skins, scooped out and mashed) for the sweet potato. The recipe said that the sweet potatoes should be diced and roasted (and then mashed), which might have improved the texture of the burgers (mine were a bit wet, but maintained their shape).
This is my version of the recipe (for four people). I’ll call it Spiced Potato & Carrot Burgers:
• 4 medium sized potatoes, microwaved in their skins, scooped out and mashed
• 2 carrots, thinly sliced, boiled and mashed
• olive oil
• ½ onion chopped
• 2 tsp curry powder
• ½ tsp chilli flakes
• 400g can butter beans, drained
• 1 tbsp mango chutney, plus extra to serve
• 3 tbsp chopped coriander
• 4 pitta breads
• Lettuce, sliced tomatoes, chopped spring onions, additional chopped coriander
1 Heat a little oil in a frying pan and gently fry the chopped onion for 5 minutes. Add the spices; fry for 2 minutes.
2 In a bowl, mash the beans with a fork into a chunky puree. Mash in the cooked onion and mashed potato/carrot. Stir in the chutney and coriander; season.
3 Rub your hands with a little oil, then shape four burgers (I used a large, plain ‘cookie cutter’ to shape mine). Bake on a lined baking sheet for about 35 minutes until golden (200C; gas mark 6).
4 Slice open the pittas, spread with mango chutney and fill with lettuce, sliced tomatoes, chopped spring onions, additional chopped coriander, and a burger.
Because I used pitta bread, rather than a burger bun, I found I had to squash the burgers into the pitta breads. The result was a satisfying meal, but I felt that it was under seasoned.
Next time, I’ll use sweet potatoes (roasted) and far more curry powder!