Sweet potato veggie burger

Serves 6
For the burgers
300g sweet potatoes, peeled and chopped into cubes
Olive oil, for sauteing
1 onion, diced
2 garlic cloves, crushed
1 x 400g tinned black beans, drained and rinsed
250g cooked brown rice
60g breadcrumbs
1 egg, beaten
1 tsp Salt
1 tsp black pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
40g plain flour
handful of Parsley, chopped

To serve
6 burger buns
6 tbsp mayonnaise
6 tbsp relish
Lettuce, shredded
Tomatoes, sliced
Onion, sliced
Carrot, grated
Avocados, mashed
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper and spread the potato cubes into an even layer. Bake for 30 minutes, then set aside to cool. 
  2. Heat a drizzle of oil in a frying pan over a medium heat. Cook the onion for five minutes until soft, then add the garlic and cook for another 1-2 minutes until very soft. Transfer the onion and garlic to a large bowl and wipe out the pan. 
  3. Add the black beans to the bowl and give them a rough mash. Add the remaining burger ingredients and mix until well combined. Divide into six equal patties. 
  4. Line a baking tray with parchment paper. Heat a little more oil in the pan over a medium-high heat. Fry the patties for 3-4 minutes per side until golden. Transfer to the lined tray and then cook in the oven for 15 minutes. 
  5. Toast your burger buns and spread with the mayo and relish. Top with the patties with the fresh, crunchy veg and some mashed avocado.