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["First of all, prick the sweet potato a few times with a fork. Bake in an oven at 200 degrees for about 45 minutes. This could be done in advance, as it will need to cool before making the patty mixture.", "Next, on to the coleslaw. Shred or thinly slice the red cabbage and celery however you like it. In a small bowl combine the buttermilk, lime juice and cream cheese. Season to taste with salt and pepper before mixing through the vegetables. The longer you leave the slaw, the more vibrant the shade of purple becomes, which is really nice against the orange of the burger!", "Now onto the star of the show, the burger! Grind the pumpkin seeds to a breadcrumb texture in a pestle and mortar. They can be quite slippy and slidey so this requires a bit of patience! Perhaps a food processor would work, if you're making a larger quantity. Scrape the sweet potato from its skins into a bowl, and mash to a smooth consistency. Add the seeds, egg, chilli and spices and mix until well-combined.", "Heat some oil in a large frying pan (I used sunflower oil). Once hot, dollop the patty mixture into two round shapes. Pat down to burger-thickness, and allow the base to crisp and get some stability. After 2-3 minutes, carefully turn over with a spatula. Do this slowly, as the soft mixture has a tendency to split. Fry on the other side for a further 2-3 minutes until crisp and brown. Drain any excess oil on a piece of kitchen paper.", "Meanwhile, toast your burger buns under the grill. Dress with whatever takes your fancy- I think salsa works particularly well with the Mexican flavours of the lime coleslaw and sweet burger. Chipotle past mixed with creme fraiche is another idea, and if you're not vegetarian, bacon tastes great here, like it does on anything! Add the patty to the artful composition, and enjoy.
