Serves 4

230g sweet potatoes (about 3 medium)
3 tbsp vegetable oil
1 onion, finely chopped

½ red pepper, deseeded and sliced
2 garlic cloves, crushed
1 tbsp chilli or chipotle paste
200g black beans, rinsed and drained

110g cooked quinoa

2 tbsp fresh coriander, chopped

Zest and juice of ½ lime
1 egg
Salt and black pepper

4 tbsp polenta

To serve:

6 slider buns (or small dinner rolls)

Mayonnaise

Avocado

Sliced Tomato

Sliced Lettuce

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the sweet potatoes on a baking tray. Pierce the skins with a knife and bake for 35-40 minutes, or until the potatoes have softened but are still slightly undercooked.
2. Set the sweet potatoes aside until cool enough to handle, then peel and mash. Leave to cool.
3. Heat one tablespoon of the oil in a pan over
   a medium-high heat and cook the onion and pepper for 5-6 minutes. Stir in the garlic and the chilli paste and cook for one minute longer.
4. Place the beans in a bowl and mash them slightly so there are still some whole beans showing. Add the quinoa, coriander, lime zest and a good squeeze of lime juice. Stir in the sweet potato, the egg and the onion mixture, then season well with salt and pepper.
5. Shape into six sliders, using wet hands as the mixture will be sticky.
6. Place the polenta on a plate. Turn the patties in the polenta to coat all sides, then set them Creaside on a plate.
7. Heat the remaining oil in a large pan over a medium heat. Working in batches if necessary to avoid crowding the pan, cook the sliders for 3-4 minutes per side or until golden and crisp.
8. To serve, spread some mayonnaise on each bun and top with a slider. Add some avocado, lettuce and tomato and serve immediately.