sweet potato burgers

for the evans kiosk. their sweet potato and chickpea burgers have inspired me.

ingredients
600g kumara, peeled, chopped
350g potatoes, peeled, chopped
1 small onion, grated
1 carrot, peeled, grated
1/2 cup finely chopped fresh coriander
1 tbsp grated fresh ginger
1/2 cup packaged breadcrumbs
4 round crusty rolls, halved and toasted lightly
4 oak lettuce leaves
2/3 cup tabouleh

method
1. boil or steem kumara and potat until tender. drain, mash roughly. stir in onion, carrot, coriander and ginger. allow mixture to cool.
2. shape mixture into 6 even patties. coat in breadcrumbs. place on a plastic-wrap lined tray. cover and refrigerate for 2 hours or until firm.
3. shallow-fry patties in hot oil until golden on both sides. drain well. cover base of rolls with lettuce, then tabouleh, hot patties and cumin yoghurt then replace top of roll.

cumin yoghurt
1/3 cup plain yoghurt
1 tsp ground cumin
1 tsp lemon juice
combine all ingredients in a bowl. season to taste with salt if desired.

patties and yoghurt can be prepared a day a head.

for all non-kiwi's out there kumera is otherwise known as sweet potato. :)