After a few days – weeks and months, in fact! – of chocolate gluttony, I’ve decided to give you a savoury recipe, full of goodness.
Although I have a (very) sweet tooth, I love spicy foods – the more spice, the better – and playing with flavours in my meals
At the moment, I am obsessed with chipotle chilli and chipotle paste, so I decided to give a classic sweet potato and lentil burger a little bit of a twist. These Spicy Chipotle Sweet Potato & Lentil Burgers are delicious for a Meatless Monday recipe, and taste so good!
They are also super cheap to make, full of flavour, and have the most delicious crisp and crunch to them, thanks to their panko breadcrumb coating.
However, they are deceptively simple to make, and use store cupboard and pantry essentials – think sweet potatoes, red lentils, onion, coriander, spices, and fresh veggies.
Of course, I know many of you can’t handle too much spice or heat, so simply leave out the chipotle paste if you want, and have a play with different flavours instead! You might like some paprika, for example, or maybe cumin and tahini in place of the egg / flax egg for a more falafel-inspired burger.
Once you have the basics in there, really you can have a play and just enjoy! Of course, serve with plenty of potato wedges and chips, because that’s what burgers are made for! The ultimate dream team combo.
What flavours do you like to add into your savoury meals?
Spicy Chipotle Sweet Potato & Lentil Burgers
- Serves 4-6 –
- 3 medium to large sweet potatoes, peeled and chopped
- 2 spring onions, finely chopped
- 1/2 cup sweetcorn
- 4 heaped tbsp cooked red lentils, drained
- 5 tbsp or more (it depends on how large your sweet potatoes are – be prepared to add more!) ground almonds or oat flour
- 1 egg or flax egg
- 2 heaped tbsp chopped coriander
- 1/4-1/2 tbsp chipotle paste (depending on taste)
- Juice 1/2 lime
- 1/3 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- Panko bread crumbs, to coat (optional)
- For the chipotle sauce –
- One cup coconut yoghurt (I used Co-Yo)
- 1/2 tbsp – 1 tbsp chipotle paste (depending on taste – ideally homemade, but shop-bought is fine!)
- Juice one lime
- Burger buns, sliced avocado, sliced tomatoes, lettuce and red onion to serve
- To make your burgers, steam your sweet potatoes until softened. Pat dry, then mash smooth. Place in a large bowl with the remaining ingredients, then stir and mash together until well combined. Taste and adjust flavours as needed, and season to taste. If you used larger sweet potatoes or your mixture seems extra sticky, you may need to add slightly more almonds or oat flour – add a sprinkle at a time until you get a thicker consistency.
- Place in the fridge to firm up for around one hour, then preheat your oven to 210C. Once your burgers are firmer, form into burger patties (again, if they need some more flour adding, go for it!), then coat in panko bread crumbs, if using.
- Place the burgers onto a lined baking tray, then bake for 15 minutes, until golden and firm on top. Gently flip the burgers over and bake for 10-15 minutes on the remaining side, until crisp and golden.
- In the meantime, prepare your chipotle sauce by stirring together the ingredients until well combined. Taste and adjust as desired.
- Serve the burgers in lightly toasted buns along with the chipotle sauce, slices of avocado, tomato, red onion and lettuce. Eat warm and enjoy.