To celebrate World Vegetarian Day on October 1st we are sharing this delicious smokey black bean and sweet potato burgers with you! This is easy to whip up and serves 4 people!

Ingredients:

• 450g sweet potatoes, (about 3 medium)
• 3 tbsp rapeseed or sunflower oil
• 1 onion, finely chopped
• ½ red pepper, diced
• 2 garlic cloves, crushed
• 1 tbsp smoky chipotle paste
• 1 tbsp ground flaxseed
• 1 x 380g carton black beans, rinsed and drained
• 125g cooked quinoa
• 2 tbsp chopped coriander
• zest and juice of ½ lime
• 2 tbsp polenta or cornmeal

For the sauce

• 150g dairy-free yogurt
• 1 tsp smokey chipotle paste
• ½ tbsp maple syrup

To serve

• 4 burger buns
• 1 ripe avocado, sliced
• a handful of cress or sprouted seeds (optional)

Method:

1. Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for 10-15 minutes until tender, turning half way. Split, scoop out the flesh, discard the skin; mash roughly and season. Or roughly chop, then steam them for about 15 minutes before mashing. Leave to cool.
2. Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for 5-6 minutes. Stir in the garlic and the chipotle paste; cook for 1 minute more.
3. Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for 5 minutes, until it thickens and gels (this acts as an egg replacer – or use 1 medium egg if not vegan).
4. Crush the beans in a mixing bowl so that they are partly mashed, but there are still some whole beans showing. Add the quinoa, coriander, lime zest plus a good squeeze of lime juice. Mix in the sweet potato, the flax and the onion mixture; season well.
5. Shape into 4 burgers. The mixture will be sticky – using wet hands will help. Sprinkle half the polenta over one side of the burgers, then turn over and sprinkle with the rest. Chill on a tray; about 20 minutes in the freezer, or 45-60 minutes in the fridge.
6. Combine the sauce ingredients in a bowl; add a squeeze of lime juice.
7. Heat 1 tablespoon of oil in a large nonstick frying pan. Fry the burgers for 3 minutes on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another 3 minutes or until crisp and hot.
8. Meanwhile, toast the cut sides of the burger buns, then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids.