Sounds too sweet? Don’t be fooled. If you’re looking for a veggie barbie alternative, the peppers, mustard seeds and chilli in this relish will have your taste buds tingling in two ticks.
Makes: 5
What You’ll Need:
- 3 large sweet potatoes (about 750g)
- 3tbsp Tracklements 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
- 100g polenta
- Sea salt and black pepper, freshly ground
- Red onion, sliced
- Lettuce, as much or as little as you wish
What To Do:
- • Heat the oven to 200°C/gas mark 6. Pierce the sweet potatoes, place on a
- baking tray and 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 Tracklements Sweet Pepper Relish. Mash together with the cumin and ground coriander, sweetcorn, fresh coriander and half of the polenta and season to taste
- • 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
- • When the flames on the barbecue have died down to white embers, 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
- Serve in buns halved and warmed on the barbie just to add a bit of smoky flavour, pop a burger into the bun, top with Tracklements Sweet Pepper Relish, a slice of red onion and lettuce