Chorizo & sweet potato burgers

Chorizo & sweet potato burgers



Serves 8. Preparation time 20 minutes. Cooking time 15 minutes.

200 g chorizo, casing removed
12 pork sausages, casings removed
1 teaspoon smoked paprika
4 tablespoons lemon juice
4 spring onions, chopped
1 cup baked sweet potato, peeled
a bunch of coriander, chopped
1 tin (410 g) kidney beans, drained and rinsed
2 eggs


• Blitz the first 6 ingredients and half of the coriander in a food processor. Add the rest of the coriander and the beans and pulse just a few times to mix well. The beans should have a rough texture to form a chunky patty.

• Add the eggs to the mixture and divide into 8 fat patties.

• Freeze the patties on a plate between 2 layers of ding wrap.

To serve: Remove the patties from the freezer 30 minutes before you start cooking. Braai them in 2 tablespoons of butter on the flat grid of a kettle braai (or use a pan). Don't move the patties around once you've put them on the grid - allow them to bind and form a crust on the bottom first. This takes about 15 minutes. Flip the patties over and fry for 5 minutes on the other side or until golden brown. Serve on bread rolls with guacamole and sour cream.

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