Sweet Potato Burgers

A tasty colourful dish – perfect all year round.

Prep Time: 45min (including cooking and cooling time)

Serves: 2


  • 1 bag of Florette Iceberg salad
  • 500g sweet potato, peeled, chopped into small chunks
  • 500g potato, peeled, chopped into small chunks
  • 1 red onion, finely diced
  • 1 tsp ground cumin
  • 2 tbsp coriander, roughly chopped
  • salt and pepper
  • 140g fine breadcrumbs
  • 1 carrot, grated
  • 25g pumpkin seeds
  • 3 tbsp vegetable oil
  • 10 burger buns
  • 2 tomatoes, sliced


  1. Boil both types of potato until just tender. Drain well and mash. Mix onion, cumin, coriander into the mashed potato, season well.
  2. Stir in half the breadcrumbs with carrot and seeds. Mix well then shape into 10 burger patties.
  3. Sprinkle the remaining breadcrumbs onto a plate and roll each burger in breadcrumbs to coat. Heat the oil in frying pan and cook the burgers for 2-3 minutes on each side, until golden.
  4. Serve the burgers in buns with tomato slices, the sauce of your choice and Florette Iceberg leaves.

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