Everyone loves some al fresco eating in the summer and Tracklements can lend a hand in adding flavour and interest to vegan eats with no effort! This sweet potato burger is a barbecue must and the Cucumber & Sweet Pepper Relish is not only a fabulous “bread & butter pickle” but a barbecue essential.
Heat oven to 200°C/gas mark 6. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool.
Scoop out the “flesh” of the potato and put in a bowl. Add 3 tbsp of Cucumber & Sweet Pepper Relish. Mash together with the cumin and ground coriander, sweetcorn, fresh coriander and half of the polenta and season.
Shape the mixture into 10 burgers. The mixture will be quite soft. Carefully dip each one into the remaining polenta and dust off any excess. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers if you like.
When the flames on the bbq have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of Cucumber & Sweet Pepper Relish, slices of onion and salad leaves.
3 large sweet potatoes (about 750g)
2 dsp Tracklements Cucumber & Sweet Pepper Relish and extra to serve
1/2 tbsp ground cumin
1/2 tbsp ground coriander
170g can sweetcorn, drained
small bunch coriander, roughly chopped
salt and pepper