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.
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.
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.
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.
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