Sweet potato and sweetcorn vegan burgers

Name: Sweet potato and sweetcorn vegan burgers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: Italian recipes

Easy
July 2017

Easy
July 2017

Serves 4
Hands-on time 25 min, oven time 25 min

Try our quick and easy vegan burgers for your dinner tonight. Made with sweet potato and sweetcorn, they’re ready in less than an hour and a doddle to make.

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Nutrition: per serving

Calories: 442kcals
Fat: 6.4g (1.1g saturated)
Protein: 13.7g
Carbohydrates: 78.8g (8.6g sugars)
Fibre: 7g
Salt: 1.2g

Nutrition: per serving

Calories: 442kcals
Fat: 6.4g (1.1g saturated)
Protein: 13.7g
Carbohydrates: 78.8g (8.6g sugars)
Fibre: 7g
Salt: 1.2g

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Ingredients

400g sweet potatoes, peeled and cut into 1cm chunks
100g quick-cook polenta
150g frozen sweetcorn (defrosted)
½ red onion, very finely chopped
1 crushed garlic clove
Small handful of oregano, roughly chopped
1 tbsp fennel seeds, lightly toasted and crushed

To serve

4 toasted burger buns
Sliced tomatoes
Mustard
Vegan mayonnaise
Sliced avocado, optional

Ingredients

400g sweet potatoes, peeled and cut into 1cm chunks
100g quick-cook polenta
150g frozen sweetcorn (defrosted)
½ red onion, very finely chopped
1 crushed garlic clove
Small handful of oregano, roughly chopped
1 tbsp fennel seeds, lightly toasted and crushed

To serve

4 toasted burger buns
Sliced tomatoes
Mustard
Vegan mayonnaise
Sliced avocado, optional

Method

Heat the oven to 200°C/180°C fan/gas 6. Bring a medium pan of salted water to the boil and cook the sweet potatoes for 7-8 minutes, then drain and put into a large mixing bowl. Add the polenta, sweetcorn, onion, garlic, oregano, fennel seeds and a good pinch of salt and pepper.
Shape the mixture into 4 patties and coat each one in a little extra polenta. Put the patties on a roasting tray, brush all over with oil, then bake in the oven for 25 minutes until golden and piping hot throughout. Serve in 4 toasted burger buns with sliced tomatoes, avocado, mustard and vegan mayonnaise.

Method

Heat the oven to 200°C/180°C fan/gas 6. Bring a medium pan of salted water to the boil and cook the sweet potatoes for 7-8 minutes, then drain and put into a large mixing bowl. Add the polenta, sweetcorn, onion, garlic, oregano, fennel seeds and a good pinch of salt and pepper.
Shape the mixture into 4 patties and coat each one in a little extra polenta. Put the patties on a roasting tray, brush all over with oil, then bake in the oven for 25 minutes until golden and piping hot throughout. Serve in 4 toasted burger buns with sliced tomatoes, avocado, mustard and vegan mayonnaise.