Sweet potato and flageolet bean burgers

Sweet potatoes could possibly be my favourite food ever. These burger patties don't contain any gluten because they're held together with egg. We had the sweet potato and flageolet bean burgers in rolls, whereas the gluten-free member of the family had lots of smaller patties (rather than one big one) as part of a pretty epic salad. Nothing much beats these burgers when piled up with with salad, avocado, home-grown tomatoes and a little smear of mayonnaise (in my eyes anyway!)

You can get 8 medium-sized patties out of the quantities used (happily fed a family of 5 with patties of varying sizes!)

For the sweet potato and flageolet bean burgers you will need:
2 sweet potatoes
A (400g) tin of flageolet beans
1 tsp paprika
1/2 tsp cumin
1 tbsp tomato puree
2 garlic cloves, crushed
1 egg
Few tbsp oil to cook the patties

To serve you'll need rolls, but beyond that you're welcome to put in whatever your heart desires! Other than the avocado and tomato, I think a slice or two of cheese would be nice too!

Start off by pricking the 2 sweet potatoes all over and pop on a sheet of kitchen paper into the microwave at full power for 10 minutes, turning them over 5 minutes in.

While the sweet potatoes are cooking, rinse your tinned flageolet beans and pop in a big bowl.

Add to that the cumin, paprika, tomato puree and crushed garlic.

Slice open the cooked sweet potatoes and scoop out all of the orange flesh and add to the bowl.

Give everything a good stir and crack in an egg to bind it all together.

Shape the mixture into burger patties. Heat a few tablespoons of oil and shallow-fry the patties over a low-medium heat. Cook for about 4 minutes on the first side and about 3 on the other, or until the patties take on a lovely golden-brown colour.

Lift the patties onto some kitchen paper to absorb the excess oil before you then slip the patties into a roll, whack in the accompaniments and gobble them down!

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