Mexican sweet potato & corn burgers
Makes 8 large or 18 mini burgers
- 1kg (4 small) sweet potato, scrubbed
- 40g sachet fajita spice mix
- 2 cups panko breadcrumbs
- 1 bunch coriander
- 4 cobs corn, kernels removed
- Vegetable oil, for frying
- 1 large ripe avocado, coarsely mashed
- 8 large brioche buns or 18 small ones, toasted
- 6 cos lettuce leaves, shredded
- Lime wedges, to serve
- 1⁄2 cup whole egg mayonnaise
- 3 tsp chopped chipotle in adobe sauce
- 1 tbs lime juice
- Preheat oven 200°C fan forced. Pat the sweet potatoes dry. Cut in half lengthways and put onto a lined baking tray in a single layer. Spray both sides with olive oil. Roast cut side up for 45-60 minutes or until tender. Set aside to cool. Combine all the chipotle mayo ingredients together.
- Scoop out the sweet soft flesh from the roasted sweet potato, you should have about 21/4 cups. (reserve skins for sweet potato skins). Spoon flesh into a large bowl. Add the seasoning and 1 cup panko crumbs. Roughly chop half the bunch coriander leaves and stems, stir into sweet potato mixture with corn, mix well.
- Shape spoonfuls sweet potato mixture into balls, roll in remaining panko crumbs to lightly coat surface. Pour enough oil into a frying pan to shallow fry. Heat over medium heat until hot. Cook fritters in batches for 4-5 minutes, turning until golden. Remove to a wire rack to drain, keep warm in the oven while cooking remaining fritters.
- Dollop the avocado onto bun bases. Top with lettuce then 4-5fritters. Drizzle over the mayo and top with remaining coriander leaves. Serve with lime wedges.