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1
Peel the sweet potatoes, and chop them and the broccoli into small pieces.
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2
Boil in salted water for ten minutes or until soft.
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3
Add the kidney beans into the boiling pan for two minutes, then remove the pot from heat and drain it.
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4
Transfer the mixture to a large bowl and season with salt and pepper to taste.
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5
Mash the potato, broccoli and kidney beans together, adding milk to loosen the mixture a little.
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6
Gradually add tomato sauce, chili, herbs, breadcrumbs, egg, flour and oil until the mixture is very thick.
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7
You might need to fudge the quantities a little to get the right texture.
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8
Its surprisingly difficult to add too much flour.
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9
Season again.
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10
Cover a tray, plate or chopping board in flour, and cover your hands in oil.
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11
Grab a handful of the burger batter and shape it into a burger patty.
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12
Place patties on the floured tray, and then turn them over so they are floured on both sides.
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13
Repeat until all the batter has been made into burgers, re-flouring the board and re-oiling your hands regularly.
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14
You should get about six to eight burgers out of this maybe more depending on how small you make them.
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15
Refrigerate for ten to fifteen minutes.
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16
I like this step because it usually coincides with the side dish having to cook, and (in my mind at least) firms the burgers up for frying later.
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17
Im not sure if its entirely necessary though.
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18
If you try this recipe without refrigerating, let me know how it goes!
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19
Heat some oil in a frying pan over medium high heat and cook the burgers on each side for three to five minutes, depending on thickness.
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20
Once each side is crispy and the burger is heated through, they are ready.
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21
Serve.
