Introduction

This is one of those glorious examples of a recipe I thought up one night while going to sleep, though “hmm, might work okay,” and then it exceeded all expectations.  I will be making this a LOT more.

The cool, refreshing coconut balanced by the milder sweet potato flavour with a little sweet chili sauce – I can only describe it as being like a Tikka Masala sauce in burger form.  You simply must try these – the smell, the taste, the texture all work together phenomenally.  And it brings a little summer back to your kitchen!

Ingredients

• Sweet Potato
• Desiccated Coconut
• Plan Cous Cous
• Coriander
• Chili paste/powder
• Ground Cumin
• Onion
• Flour
• Oil

Method

• Cut the sweet potato into chunks and boil in salted water.  Peel if you like, but I think the skin adds flavour.
  
• Fry some onion with a little salt and sugar until they brown.
• In a bowl combine desiccated coconut, cumin, chopped coriander and chili.  You want about 1/3 cup per potato, but feel free to add more.  
• Drain and mash the sweet potato.
  
  
• Add the sweet potato and onion to the coconut mixture, then add roughly the same volume of cooked cous cous.
  
• Taste and adjust the seasoning.
  
• Sprinkle a little flour onto a board and your hands, then form the mixture into patties.
  
• Fry until the outside has sealed and browned a little.

Serving and Storage

These go great with a little cool mayonnaise and sweet chili sauce in a bun, with the regular burger salad.  A little feta or mozarella to top wouldn’t go amiss either!

These will keep in the fridge for 5 days or so, wrapped in cling film.