Thai Bean Burgers & Sweet Potato Wedges

Ingredients

Serves 4
  • 3 large sweet potatoes - peeled
  • Sprig of rosemary - taken off stalk
  • Fresh ground black pepper
  • 1 tbsp olive oil

    • For Burgers
  • 2 x 400g (2x14oz) cans butter beans, drained and rinsed
  • 6-8 spring onions - chopped
  • 1 clove garlic - peeled and chopped
  • 2.5cm (1in) piece of fresh ginger - grated
  • 1 small red chilli
  • Handful fresh coriander leaves
  • 1 lemongrass stalk - top and tail it, then smash it under handle of a knife and chop
  • 1 lime - juice
  • 1 tbsp soy sauce
  • 100g (3.5oz) plain flour
  • Olive oil for frying
  • Fresh ground pepper

Method

  • Pre-heat oven to 180°C/350°F/Gas Mark 4. Cut the potatoes into wedges, oil a baking sheet, place on wedges and turn in the oil. Sprinkle with rosemary and pepper. Bake for approx 20-25 minutes.
  • In a blender/processor put the garlic, ginger, chilli, coriander, smashed and chopped lemon grass, lime juice and soy sauce and whiz until smooth paste. (If you don't have a blender or processor chop the ingredients very, very finely). Roughly mash the butter beans, add the chopped spring onions and paste, mix well and mould into burger-shaped patties. Put the flour on a plate and season with fresh ground black pepper. Gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.
  • Serve with a delicious fresh salad.

    • Recipe by Animal Aid www.animalaid.org.uk