Mexican sweet potato burgers recipe

  • Serves 4
  • 20 mins to prepare and 55 mins to cook
  • 539 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

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.

  1. 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.
  2. Using a potato masher or a fork, crush the sweet potatoes on 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.
  3. Meanwhile, mix the remaining chipotle paste (to taste) with the yogurt and a little seasoning. Arrange the torn lettuce leaves, cooked burgers, yogurt dressing, avocado and crushed tortilla chips in the burger buns. Serve immediately.

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.

See more Summer recipes

Text
ingredients
Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2271kj 539kcal 27%
  • Fat 17.7g 25%
  • Saturates 3g 15%
  • Sugars 18.6g 21%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 88.3g Protein 9.6g Fibre 11.6g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.