Sweet Potato Burger With Rocket and Pomegranate Seeds


For The Sweet Potato Cakes

Makes: 2 Cakes

  • 2 Medium Sweet Potatoes
  • ¼ tsp Chilli Flakes
  • ¼ tsp of Garlic Powder
  • ¼ tsp Smoked Paprika
  • Drizzle of Extra Virgin Olive Oil
  • 1 tsp Tahini
  • Squeeze of half a lemon
  • 4 Fresh Crushed Basil Leaves
  • Salt and Pepper to Taste
  • Pinch of Flour (I Use Brown Rice Flour)


For the Burger Stack

  • Bread Roll of Choice (I use Ciabatta)
  • Handful of Fresh Rocket Leaves
  • 1 Heaped tbsp Houmous
  • 1/4 Cup Pomegranate Seeds
  • Half a Stalk of Celery Finely Chopped
  • Salt and Pepper to Taste


To Make Potato Cakes

  • Preheat your oven to 180˚ C
  • Peel and chop the sweet potatoes then boil in a pan for around 15 minutes
  • In a medium size bowl add all the spices, olive oil and tahini and the squeeze of half a lemon.
  • Drain the potatoes and add to the bowl with the spices and mash together.
  • Divide the mix into two, and mould into little cakes (around the size of the palm of your hand)
  • Dust a little flour over the top and edges to help crisp
  • Place on baking parchments and place in the oven on a low shelf for around 20 minutes.
  • Take out the oven, and enjoy! Can be made into a burger, added to a salad, or simply accompanied with a poached egg.


To Make the Burger Stack

  • Toast the ciabatta rolls
  • Spread a layer of houmous on the bottom slice
  • Add the sweet potato cake
  • Layer the chopped celery, rocket & pomegranate seeds
  • Add the top slice and enjoy!