Ingredients

• 6 large sweet potatoes
• 2 x finely chopped red onions
• 2 x red chillies diced (optional)
• 1 tbsp ground corriander 
• 1 tbsp ground cumin
• 1 x can of sweetcorn, drained
• 200g polenta 
• 1 tbsp vegetable oil

Optional extras

buns, salsa, onion, salad leaves, sauce of choice 

Method

• Bake sweet pototoes in the oven for 40 minutes at 140 degrees or until soft. Remove from oven and leave to cool
• Whilst cooling heat the oil in a frying pan and add the onions and optional chillies until soft. Better done on a low heat for about 8 minutes. Leave to cool
• Peel the potatoes and put the flesh in a bowl with the onion and chillies, mix in the spices until the contents is smooth. Using your hands mix in the sweetcorn and half of the polenta and make in to burget shapes. Dip the burgers in to the remaining polenta to help get a crispy edge on your burgers
• Heat your oven to 160 degrees and place the burgers on to a none stick tray and cook for 15 minutes
• Serve how you prefer, in a bun or on lettuce with your choice of extras…enjoy!!