Sweet potato chicken burgers recipe

To prepare, grate the sweet potato and courgette and put to one side.

Dice the garlic and onion.  Cut any fat off the chicken thighs and chop into small chunks.

In a frying pan add the olive oil, cumin, diced garlic, red onion, sweet potato and courgette. Cook on a medium to high heat for 2 minutes then add the ¼ cup water and continue to cook until all is absorbed and the sweet potato is soft.  This will take 2-3 more minutes.

Leave to cool for 10 minutes so it’s not piping hot.

Put the cooked mixture into a food processor with the raw chicken thighs and egg. Blend until it is a paste. Put into the fridge for 30 minutes.

While it is in the fridge resting make the ketchup by putting the boiled beetroot, red pepper, tamari and olive oil into a blender and blend until a smooth velvety texture. Put into a sauce pan and leave to simmer on a low heat for 10 minutes.

To cook the burgers put a tbsp of olive oil into a non-stick frying pan, then spoon in a tbsp of the chicken mixture into the pan to create a burger. Repeat for as many as you can fit into the pan. Cook for 3-4 minutes until golden on each side.

Serve with the ketchup and some extra veg on the side like, sweetcorn, broccoli, peas.

If you don’t want to use all the mixture in one serving you can freeze the raw blended up chicken meat and just defrost and use when you are ready.  I like to freeze it in portion size freezer bags for a quick and simple supper.

Adapt this recipe for weaning

These little burgers can be served as a finger food for your little one.  If making the dip, skip the tamari to keep the salt content low, or retry our Tzatziki recipe.