SWEET POTATO & HALLOUMI BURGERS

Cook the sweet potato in a pan of gently salted hot water for 20-25 minutes, or until tender. Drain and mash it. Cut the broccoli into small parts, cook in a separate pan of simmering water for three minutes, then drain and put it into cold water. Drain again, then add to the mashed sweet potato.

Stir in the garlic, onion, chilli, cheese and salt and pepper to taste. Stir well and shape into 4-6 equal-sized burgers, then coat in the flour. Cover and leave to chill in the refrigerator for at least one hour.
Heat 1 1/2 tablespoons of the plant oil in a heavy-based frying pan.
Add the onions and fry over medium heat for 15-18 minutes, or until softened. Stir in the coriander and reserve.

Preheat the barbecue. Clean the burgers with the remaining oil and cook over medium coals for 6-8 minutes on each side, or until cooked through.

Place the salad leaves on the bottom halves of the buns and top with the burgers. Top with the reserved fried onions and coriander, add the lids and serve immediately.

SERVES 4-6

450 g/1 1b sweet potatoes,
cut into chunks
175 g/6 oz broccoli florets
2-3 garlic cloves, crushed
1 red onion, finely chopped or
grated
1 1/2-2 fresh red jalapeno chillies,
deseeded and finely chopped
175 g/6 oz halloumi cheese,
grated
2 tbsp wholemeal flour
2-3 tbsp sunflower oil
450 g/1 1b onions, sliced
1 tbsp chopped the fresh coriander
salt and pepper

to serve

salad leaves
wholemeal buns, split