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


  1. Pre-heat oven to 180C/350F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a delicious fresh salad.