Preparation: 30 minutesCooking: five minutesServes: 25
- 1.5kg sweet potatoes
- 1kg Ebly, cooked
- 250ml vegetable oil
- one bunch coriander, chopped
- 250g fresh spinach
- 250g red onions
- two tbsp ground cumin
- two tbsp chopped fresh ginger
- two tbsp crushed fennel seeds
- 125g plain flour
- four tbsp red and green chillies, deseeded and chopped
- 250g leeks, finely chopped
- 200g fresh breadcrumbs
- two tbsp chopped garlic
- one tbsp turmeric
- 375ml mango chutney
- 375ml crème fraiche
- 50 mini naan breads
Cook the sweet potatoes in boiling, salted water until thoroughly cooked. Drain and mash well. Add seasoning to taste and leave to cool down.
Meanwhile, heat 100ml of oil in a frying pan. Add the onions, garlic, cumin, chillies, turmeric, crushed fennel seeds, ginger and leeks for about five minutes until softened. Leave mix to cool down.
Cook the Ebly as per packet instructions, drain well and leave to cool.
Mix together the sweet potato, wilted spinach, Ebly, onion and spice mixture and bind together with the breadcrumbs.
Check seasoning and refrigerate mixture until well-chilled.Take approximately 130g of mixture and shape into a burger shape. Coat evenly in seasoned flour and allow to chill.
Heat oil in pan and cook burger on each side for three to four minutes until golden brown and heated through thoroughly.
Meanwhile, gently heat the mini naan breads until warm but not dry.
Coat the bottom of each naan with one tbsp of mango chutney and crème fraiche. Place a burger on top and place the naan bread on top of the burger.
Supplied by Masterfoodservices.