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Ingredients :
Serves 4
Preparation time : 15 minutes, plus chilling
Cooking time : 40 minutes
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750g (1½lb) sweet potatoes, washed but
unpeeled and cut into wedges
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2 tablespoons sunflower oil
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500g (1lb) turkey mince
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½ red pepper, cored, deseeded and chopped
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325g (11oz) can sweet corn, rinsed and
drained
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1 onion, chopped
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1 egg, beaten
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6 whole meal bread rolls
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salt and pepper
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Method :
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Toss the potato wedges in 1 tablespoon
oil, season to taste and bake in a pre-heated oven, 200°C (400°F), Gas
Mark 6, for 30 minutes, turning after 15 minutes.
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Meanwhile, in a large bowl mix together
the mince with the red pepper, sweet corn and onion. Season to taste
and add the egg. Shape the mixture into 6 burgers and refrigerate until
ready to cook.
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Heat the remaining oil in a shallow
frying pan over medium heat. Add the burgers, 3 at a time, and cook for
2 minutes on each side until brown. Transfer to a baking sheet and
finish cooking in the oven, below the potato wedges, for 15 minutes or
until cooked through.
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Cut the rolls in half and cook them, cut
side down in the hot pan. Put a few salad leaves and tomato slices in
each roll, add a burger and serve them with the sweet potato wedges.
Variations :
For lamb & chickpea burgers,
replace the turkey with 300g (10oz) minced lamb. Take 2 x 400g (13oz)
cans chickpeas and mash them roughly with a fork. When mixing all the
ingredients, omit the sweet corn and replace it with the mashed
chickpeas.
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