Sweetcorn & Sweet Potato Burgers

Serving 10 people

90 min


  • chillies 2 red chillies, finely chopped (deseeded if you like)
  • coriander small bunch coriander, chopped
  • cob sweetcorn 340g can sweetcorn, drained
  • ground coriander 1 tbsp ground coriander
  • ground cumin 1 tbsp ground cumin
  • oil 2 tsp oil, plus extra for the trays
  • polenta 200g polenta
  • red onions 2 red onions, finely chopped
  • sub buns buns, salsa, onion and salad leaves, to serve
  • sweet potatoes 6 large sweet potatoes (about 1½ kg 3lb 5oz)
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How to make it

  1. Heat oven to 200C/180C fan/gas 6.Pierce the potato skins and place on abaking tray.
  2. Bake for 45 mins until reallysoft.
  3. Remove from the oven and leave tocool. Meanwhile, heat the oil in a smallpan, add the onions and chillies, and cookfor 8-10 mins until soft. Leave to cool.Peel the potatoes and add the flesh to abowl with the chilli onions. Mash togetherwith the spices until smooth. Using yourhands, mix in the sweetcorn, coriander,half the polenta and some seasoning.Shape the mixture into 10 burgers; it willbe quite soft. Carefully dip each one intothe remaining polenta; dust off anyexcess.
  4. Place burgers on oiled bakingtrays and chill for at least 30 mins. You canwrap and freeze the burgers at this stage.Light the barbecue. When the flameshave died down, place a large, well-oilednon-stick frying pan or sturdy baking trayon top of the bars. Cook the burgers inthe pan or on the tray for 10 mins eachside until nicely browned. Alternatively,heat oven to 220C/200C fan/gas 7 andcook on oiled baking trays for 15 mins.
  5. Serve in buns with a dollop of salsa,some onion and salad leaves.