Thai Bean Burgers & Sweet Potato Wedges
- 3 large sweet potatoes – peeled
- Sprig of rosemary – leaves removed from stalk stalk
- Fresh ground black pepper
- 1 tbsp olive oil
- 2x 400g cans butter beans – drained and rinsed
- 6-8 spring onions – chopped
- 1 garlic clove – peeled and chopped
- 2.5cm (1in) piece of fresh ginger – peeled and grated
- 1 small red chilli
- Handful fresh coriander leaves
- 1 lemongrass stalk – topped and tailed, then smashed under the handle of a knife and chopped
- 1 lime – juiced
- 1 tbsp soy sauce
- 100g plain flour
- Olive oil for frying
- Fresh ground pepper
- Pre-heat oven to 180C/350F/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.
- Put the garlic, ginger, chilli, coriander, lemon grass, lime juice and soy sauce in a food processor and blend into a smooth paste. (If you don’t have a food processor or blender, 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 freshly 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.