Sweet Potato Falafel Burger

Ingredients

• 1 kg sweet potatoes
• 130g gram flour
• 40g panko breadcrumbs
• 1 tbsp ras al hanout
• 2 tsp ground cumin
• 30g coriander, leaves and stalks finely chopped
• 2 lemons, 1 finely zested, 2 juiced
• 3 tbsp tahini
• 30g sesame seeds (optional)
• 4 tbsp olive oil, plus extra for brushing if barbecuing
• 8 wholemeal bread buns
• ½ (150g) bag mixed leaf salad
• 1 red onion, thinly sliced
• ½ cucumber, thinly sliced lengthways
• 2 beefsteak tomatoes, thinly sliced

Instruction

1. Prick the sweet potatoes all over and microwave for 10-12 mins, until soft when squeezed. Allow to cool for 10 mins before peeling off the skin. Scoop the flesh into a bowl and mash with a fork.
2. Add the flour, breadcrumbs, ras al hanout, cumin, coriander, all the lemon zest and the juice of 1 lemon; mix well. Cover and chill for at least 2 hrs or overnight to firm up.
3. Put the remaining lemon juice in a small bowl with the tahini and whisk with a fork to combine – it will probably seize up, so add 4-5 tbsp water to loosen, stirring until you have a thick yoghurt-like consistency. Season lightly.
4. Divide the sweet potato mixture into 8 patties. If using, pour the sesame seeds onto a shallow plate and coat the patties on all sides.
5. Heat the oil in a large frying pan; fry the patties in 2 batches over a medium heat for around 3 mins on each side, until deeply golden; or barbecue for 2-3 mins on each side (brush the grill and the patties with oil to prevent sticking).
6. Put some of the mixed leaf salad on the bottom half of each bun and top with 1 tsp of the tahini sauce. Add a burger, slices of onion, cucumber and tomato, some more salad leaves and a drizzle more sauce; pop the tops on and serve.
7. Allow 2 hrs chilling time.