Rainbow Burger with Sweet Potato Fries

Ingredients

For the sweet potato fries

• 600g sweet potato
• 1 tbsp vegetable oil
• A pinch of salt and pepper

For the burger

• 1 x 400g can butter beans
• 40g pine nuts, toasted
• 1 small courgette
• 200g sweet potato
• 150g cooked beetroot
• 1 tbsp ground cumin
• 2 tbsp chickpea flour
• 1 tbsp coconut oil
• salt and pepper, for seasoning

To serve

• 4 vegan burger buns
• A handful of mixed salad leaves
• 1 small red onion, sliced
• ½ cucumber, sliced

Method

1. Preheat the oven to 200°C/gas mark 6.
2. Chop the sweet potato into chips about 1cm thick, leaving the skin on. Place the chips onto a baking tray, drizzle with vegetable oil and season with a pinch of salt and pepper. Arrange them in a single layer and bake on the top shelf of the oven for 25-30 mins, turning halfway through, until golden.
3. While the chips are cooking, prepare the burgers. Drain and rinse the butter beans, place in a mixing bowl and roughly mash with a potato masher. Stir in the pine nuts.
4. Coarsely grate the courgette, sweet potato and beetroot. Squeeze out any excess water from the courgette then add the grated vegetables to the bowl with the butterbeans. Add the ground cumin, ½ of the chickpea flour and seasoning. Gently stir the mixture until combined.
5. Lightly dust the work surface with the remaining chickpea flour. Divide the burger mixture into four equal pieces and shape into four patties approximately the same size as the burger buns.
6. Heat the coconut oil in a frying pan over a medium heat. Add the burgers and cook for 5 minutes on each side, or until golden and cooked through. Only turn the burgers once.
7. Five minutes before you are ready to serve, put the burger buns on the baking tray with the chips to lightly toast.
8. Serve the burgers in the toasted buns with a side of sweet potato fries and a handful of salad leaves, sliced red onion and cucumber.