It’s funny how recipes come about, last week I baked a load of sweet potatoes. I always tend to bake 5 or 6 at a time and I use them in soups or as an accompaniment just to make my life a little easier. Chloe and Izzy both love sweet potatoes and they are so versatile..apparently you can even use them in brownies although I’m yet to try that.

I decided to whip up some veggie burgers but I didn’t really want a lot of fiddling about so this is a really simple recipe. These are gluten and dairy free.

You will need:

2 medium sweet potatoes, baked and flesh scooped out
1/4 large red onion, diced
1 can of butter beans, drained and mashed
1 tsp of sweet smokey paprika
1 egg yolk ( or 1 whole egg )
Pinch of sea salt and cracked black pepper
1 cup of polenta in a bowl
1/2 cup of oil (I used vegetable oil for some and coconut oil for others)

Preheat oven to 200/gas mark 5.

Mix your sweet potato, diced onion, butter beans, paprika, seasoning and egg until thoroughly combined.

Using your hands (this is the easiest, yet messiest way) scoop a handful and squish into a patty shape, dip into the polenta until covered all over. Pour some oil into a large frying pan over a medium heat and quickly brown both sides in batches then put on a baking tray and bake in the oven for about 15 minutes.

I served mine with salad, potatoes and some BBQ sauce. You could also serve in a bun like a traditional burger or it’s really nice in a wrap.

These are also good the following day reheated.

*I’ve since made these again and I sautéed the onions first and I much preferred the flavour but for a quick meal with minimal prep it’s fine to just thrown them in raw.

*These are gluten free and vegetarian, if you are not a vegetarian I think adding some diced chorizo would make these even better.